Recipe Ingredient
- 120g dried udon noodles (akita meisan inaniwa temoni udon, available at Japanese supermarkets)
- 15g dried Chinese mushrooms
- 90g shimeji mushrooms, trimmed
- Seasoning (A)
- 1 tsp oyster sauce
- 1 tsp sugar
- A dash of pepper
- 1/8 tsp sugar
- 1/2 tsp sesame oil
- 1/2 tsp chicken stock
- Cold noodle sauce (combined)
- 300ml cold boiled water
- 2 tbsp light soy sauce
- 2 ½ tbsp sugar or to taste
- 1 tbsp Heinz Gourmet red wine vinegar (optional)
- 100ml Kikkoman Tempura and Noodle sauce
- Seasoning
- 1/2 tsp sesame oil (for each serving bowl)
- A dash of pepper
Instructions
- Combine noodle sauce and chill in the refrigerator.
- Cook dried udon noodles in boiling salted water for 3-4 minutes or until just soft. Stir well with a pair of chopsticks. Remove from heat, drain and soak in iced water until cold. Transfer to a colander and drain well.
- Boil mushrooms with seasoning (A) in 250ml water for 10 minutes or until soft. Remove, drain and shred the mushrooms. With the remaining stock parboil shimeji mushrooms for 4-5 minutes.
- Drain and soak in ice-cold water until cold.
- To serve: Put 3 tablespoons cold noodle sauce in a bowl and add 1/2 teaspoon sesame oil and a dash of pepper.
- Add required amount of prepared cold noodles and top up with a little of both types of mushrooms.
- Add some organic pea sprouts.
- Serve immediately.
