Udon noodles are a staple in Japanese cuisine. My pantry always contains dried udon, and my freezer is stocked with cooked udon for convenience.
The simplicity of udon, made from just flour, salt, and water, makes it a versatile base for a multitude of ingredients. Udon noodles are quicker to prepare than many other dishes and can be enjoyed in both hot and cold forms, offering a variety of flavors throughout the year. Keeping frozen udon noodles on hand is incredibly practical, as they can be quickly prepared at any time.
Udon is commonly featured on menus in both Japanese and international restaurants, often served warm, like in tempura udon dishes. However, udon also excels in cold preparations, providing a refreshing and satisfying meal that's easy to make.
Ingredients
Serves 4
1/4 cup dried wakame seaweed
8oz dried udon noodles
1 10 oz canned tuna
2 tablespoons sesame oil
2 tablespoon apple vinegar
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon miso
1 teaspoon gochujang
2 tablespoons sesame seeds
1 teaspoon grated ginger
2 scallions, sliced
Directions
Fill a bowl with plenty of water, add the dried wakame seaweed and let it sit for 5 to 10 minutes. Drain the water in a colander and set aside.
Meanwhile, cook the noodles according to the package instructions.
While cooking the udon, make the dressing: In a bowl, whisk to combine the sesame oil, apple vinegar, sugar, soy sauce, miso, gochujang sesame seeds, and ginger.
Drain the cooked noodles in the colander, rise with cold water in the colander and place shallow serving bowl. Add the wakame and tuna.
Drizzle with the dressing, then sprinkle with the scallions.
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