Fluffy Cold Udon Noodles

Fluffy Cold Udon Noodles

No need for dashi stock! Combine the fluffy light sauce very well with the noodles. It's a perfect remedy for summer fatigue and hangovers. Even when you don't have an appetite you can slurp this up!

Ingredients: 1 serving

Udon noodles
1 serving
Natto (fermented soy beans)
1 pack
Whole egg
1 large
Ground sesame seeds
1 tablespoon
Nori seaweed
to taste
Green onions or scallions
to taste
Ichimi chilli pepper powder
to taste


1. Cook the udon noodles, drain, rinse and chill in ice water. I usually use this frozen udon noodle portions that's microwaved for 3.5 minutes, then rinsed and cooled.
2. Combine the natto, the accompanying sauce and Japanese mustard, an egg, a pitted umeboshi plum, and ground sesame seeds in a serving bowl and start whipping.
3. Keep whipping the mixture until it's about this foamy. It'll get there in 1 to 2 minutes. Fluffy!
4. Add the udon noodles, and mix well.
5. Top with shredded nori seaweed and chopped green onions. Sprinkle ichimi chili pepper powder to add spice and bring the flavors together.
6. This is a spicy variation with kimchi, salt rubbed sliced cucumbers, and shredded crab stick. I also added sesame seeds and two drizzles of sesame oil.
7. I discovered that if you mix the natto and egg straight out of the fridge, the mixture becomes even more fluffy and foamy.
8. This variation has chicken tenders, the white part of a leek, finely chopped, ponzu sauce, plus 2 drizzles of sesame oil. It's refreshing and fluffy.

Story Behind this Recipe

When I was waiting for a pot of rice to cook, I was mixing natto and egg together... when it turned really foamy and voluminous! And it was fluffy-light too! I thought it would go very well with noodles.