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Tri-color Handmade Okara Udon Noodles
Tri-color Handmade Okara Udon Noodles

Before you jump to Tri-color Handmade Okara Udon Noodles recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

For the most part, people have been taught to believe that “comfort” foods are terrible for the body and must be avoided. But if your comfort food is candy or junk food this is true. Otherwise, comfort foods can be super nourishing and good for you. There are a number of foods that, when you eat them, can boost your mood. When you feel a little down and need an emotional pick-me-up, test out some of these.

Put together a trail mix from seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etc are all fantastic for helping to raise your mood. This is because these nuts are loaded with magnesium, which helps to raise serotonin levels. Serotonin is referred to as the “feel good” chemical substance and it tells your brain how you should be feeling day in and day out. The more you have of it, the more pleasant you will feel. Nuts, on top of raising your mood, can be a great source of protein.

See, you don’t need to consume all that junk food when you are wanting to feel better! Try a few of these instead!

We hope you got insight from reading it, now let’s go back to tri-color handmade okara udon noodles recipe. To make tri-color handmade okara udon noodles you only need 8 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Tri-color Handmade Okara Udon Noodles:
  1. Use 20 grams x 3 Fresh okara
  2. Prepare 50 grams x 3 Plain flour
  3. Provide 20 ml x 3 Water
  4. Provide 1 tbsp Aonori
  5. Take 1 tbsp Grated carrot
  6. Use 1 Flour for dusting (katakuriko or plain flour)
  7. Use 80 ml Kombu based mentsuyu (3x concentrate)
  8. Provide 400 ml Water
Steps to make Tri-color Handmade Okara Udon Noodles:
  1. Combine 20 g of okara, 50 g of flour and 20 ml of water and mix well together. Use the back of a spoon to press down as you mix to avoid sticky hands.
  2. In another bowl combine 20 g of okara, 50 g of flour, 20 ml of water and grated carrot, and mix well.
  3. In another bowl combine 20 g of okara, 50 g of flour, 20 ml of water and aonori, and mix well.
  4. Wrap each dough in plastic wrap and rest in the refrigerator for 2 to 3 hours.
  5. Dust the work surface and roll out the dough thinly.
  6. Cut the dough into the thickness you desire.
  7. Bring plenty of water to a boil and cook the noodles in 2 to 3 batches (or one serving at a time) for about 10 minutes.
  8. Wash the boiled noodles well in cold water, and drain well.
  9. Make the dipping sauce by combining the mentsuyu concentrate and water in a pan and bringing it to a boil.
  10. Pour the mentsuyu over the cooked noodles.

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