Prepare the udon noodles as directed on the package. I used microwavable noodles this time.
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.
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.
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!
Story Behind this Recipe
I was introduced to these delicious udon noodles that I can microwave instead of boiling, so I made a delicious and refreshing dish that is easy to make even on a hot summer day.
The fried onions are a must. Please be sure to use them. They add rich flavor and a crunchy texture, and give regular udon noodles a twist. It's just regular udon noodles if you don't add fried onions. Pour in the mentsuyu as is, even if it is a concentrated type. This dish will be even more delicious if you cool it with ice water.