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Chilled Udon Noodles with Sauce
Chilled Udon Noodles with Sauce

Before you jump to Chilled Udon Noodles with Sauce recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Many of us have been trained to think that comfort foods are terrible and to be avoided. At times, if your comfort food is a high sugar food or another junk food, this holds true. Other times, comfort foods can be utterly nourishing and good for us to consume. A number of foods actually do raise your mood when you consume them. When you feel a little down and are in need of an emotional pick-me-up, test out a few of these.

Make some trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all wonderful for improving your mood. This is because seeds and nuts have a lot of magnesium which raises your brain’s serotonin levels. Serotonin is the “feel good” chemical that directs your brain how you feel at all times. The higher your levels of serotonin, the more pleasant you are going to feel. Not only that but nuts, specifically, are a fantastic protein source.

See, you don’t need to consume all that junk food when you wish to feel better! Try a couple of of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to chilled udon noodles with sauce recipe. You can cook chilled udon noodles with sauce using 11 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Chilled Udon Noodles with Sauce:
  1. Prepare 1 portion Sanuki dried udon noodles
  2. Get 10 grams 〇 Mentsuyu
  3. Take 10 grams 〇 Shiro-dashi
  4. Prepare 100 ml 〇 Water
  5. Provide 1/2 Aburaage
  6. Take 1 Shiso leaves, myoga ginger or green onion
  7. Prepare 1 Bonito flakes and nori seaweed (required)
  8. Prepare 1 dash Sesame seeds (required)
  9. Provide 1 Yuzu pepper
  10. Get 1 Grated ginger
  11. Use 1 umeboshi worth Umeboshi paste
Steps to make Chilled Udon Noodles with Sauce:
  1. Mix the 〇 ingredients (mentsuyu and shiro-dashi) together with the water. Adjust the amount of water to taste. Chill in the refrigerator.
  2. Toast the half sheet of aburaage in a toaster oven for about 3 minutes, until crispy. Take care not to burn yourself. Cut the aburaage into 8 pieces.
  3. Chop up the garnishes - shiso leaves, myoga ginger, green onion etc. De-pit the umeboshi and chop up the fruit part into a paste. Grate the ginger. Boil the udon noodles, drain and rinse, then put into a bowl of ice water to firm them up.
  4. Put the drained noodles into a serving bowl with the chilled sauce and garnishes. Sprinkle on the bonito flakes, nori seaweed and sesame seeds to finish.
  5. Try it with the grated ginger, umeboshi paste and yuzu pepper! I cut up the nori seaweed in the photo, but you can shred it with your hands.
  6. This is a variation with an onsen egg (soft poached egg), shiso leaves, bonito flakes and nori seaweed, plus lots of grated ginger!!

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