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Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves
Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves

Before you jump to Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Make smart decisions when shopping for groceries. If you make smart decisions when you are shopping for your groceries, you will be eating better meals by default. At the conclusion of your day do you really want to deal with jampacked grocery stores and long waits in the drive through line? You’re going to go home and make what you already have. Fill your pantry shelves with healthy foods. By doing this, even when you determine that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are all sorts of activities that you can do to get healthy. An overpriced gym membership and very restrictive diets are not the only way to do it. You can do small things each day to improve upon your health and lose weight. Being clever when you choose your food and routines is where it begins. Wanting to get in as much physical exercise as possible is another. Remember: being healthy and balanced isn’t just about losing weight. It’s about making your body as strong as it can be.

We hope you got insight from reading it, now let’s go back to cold salad-style udon noodles with tomatoes and shiso leaves recipe. To make cold salad-style udon noodles with tomatoes and shiso leaves you only need 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves:
  1. Get 1 packet Frozen udon noodles
  2. Get 1/2 Tomato
  3. Take 5 leaves Shiso leaves
  4. You need 1 tbsp Fried onions
  5. Prepare 2 tbsp 2 x concentrate mentsuyu (use as is)
Steps to make Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves:
  1. Prepare the udon noodles as directed on the package. I used microwavable noodles this time.
  2. Place the noodles in a colander and rinse under running water to cool. Cut the tomatoes into 1 cm cubes. Remove the shiso leaf stems, and cut them in half lengthwise. Pile and roll them up and cut them into thin strips.
  3. Drain the udon noodles, transfer onto a serving plate, top them with fried onions and tomatoes in that order, swirl in the mentsuyu, add the shiso leaves on top and it is done.
  4. Here are the udon noodles that I used this time. This can be cooked in a microwave instead of boiling, so it's especially perfect for a hot summer day!

A wonderful cold and refreshing salad to cool you off on hot days. tablespoon Braggs liquid aminos (or soy sauce or tamari, leave this out if you want it less salty). After the noodles have drained, put them in a bowl and add the cucumber and edamame, then toss the dressing into the salad and top. This colorful cold noodle salad is infinitely riffable. Check out Rice Noodles with Shrimp and Coconut-Lime Dressing, Udon with Chicken and Garlicky Peanut Dressing, and Soba Salad with Shrimp, Shiso, and Nori. Shiso, a relative of mint, lends a delicate herbaceous note to this cool summer salad.

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