It's a long weekend! Yay.
Today is Victoria day of 2012, federal Canadian public holiday celebrated on the last Monday before May 25, in honour of Queen Victoria's birthday.
This is one of my favorite cakes too :)
Finally, it gets warm here.Hopefully Spring stays with us. I don't want to see another frost before October! I like making cold dishes for dinner in warm days.
If you like Japanese wasabi sauce and udon noodle, you will love this cold noodle.
This is a wonderfully delicious and easy noodle recipe. You can add as much spring mix as you want~ as it makes only better.
It is one of my favorite summer recipes.
I find this a relatively balanced meal since it has carbohadrate, protein, water and minerals. If you don't like those nose-choking taste of wasabi, put only a 1/2 teaspoon of Wasabi.
Here goes the recipe:
4 * 7-8 oz. Semi-fresh udon (Japanese thick noodle)
1 bag of spring mix or any kind of green of your choice
Shrimp/prawn as much as you need, or at least 20 shrimps (bigger the better, but I had only small ones)
4 tablespoons soy sauce
2 tablespoons oyster sauce
4 tablespoons vinegar
4 tablespoons sugar Juice from 1 lemon
2 teaspoons garlic
1 tablespoon garlic, ground
1-2 teaspoons wasabi paste
8 tablesppon olive oil
2 tablespoons sesame oil (Optional)
How to make:
1. Bring 1 litre(= approx. 1 gallon) unsalted water to a boil in a large pot. Add noodles and stir. When water comes to a boil, add 1 cup cold water.
2. When water returns to a boil, cook shrimp beofore cooking the noodles, stirring them occasionally. Whl tender, about 4–5 minutes for the dried and semifresh, and 6–7 minutes for the fresh. 2-3 minutes are enough.
Meanwhile, make the sauce by mixing 4 tablespoons soy sauce, 2 tablespoons oyster sauce, 4 tablespoons vinegar, 4 tablespoons sugar, Juice from 1 lemon, 2 teaspoons garlic, 1 tablespoon garlic, ground 1-2 teaspoons wasabi paste, 8 tablespoon olive oil.
The sauce looks like this.
4. Drain the noodles in a colander and rinse them well under cold running water to remove any excess starch.
5. Add shrimp and pour the sauce over the cooled udon noodle.
6. Add abundant spring mix and mix with noodle & shrimp.
Then it is ready to be eaten! It looks super easy, doesn't it?
Enjoy this simple fun noodle :)
Japanese style Cold Noodle