This is the perfect lunch noodle recipe for a sweating hot summer.
You can whip it up in less than 10 minutes, it's pretty forgiving, there is minimal cooking and it's nutritious.
There is no reason to not make this for a lazy mom like me. Haha!
Enjoy this go-to summer noodle recipe!
Please tag me if you ever make it!
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＜Yield> 2 servings
<Prep time> 5 minutes
<Cook time> 3 minutes
<Ingredients>
2 servings Soba noodle
½ avocado
½ cucumber
6 cherry tomatoes
3 okura
1 package natto
broccoli sprouts
Sauce
4 tablespoons dashi soy sauce (2 times concentrated version)
<Optional toppings>
carrots
kimchi
shredded chicken
<Directions>
1. Cook the soba noodle according to their package instructions. Drain the water completely and let them cool down. Transfer onto your serving plate.
2. Boil the okura and chop them thinly. Dice the avocado. Cut the cherry tomatoes in half. Juliana the cucumber. Assemble all the toppings listed above.
3. Drizzle some dashi soy sauce over the noodles and toppings. Toss everything and now you're ready to dig in!
<Note>
・If you don't have dashi soy sauce on hand, swap it out for soy sauce or ponzu!
<Storage time>
Store all the components separately in an air-tight container in the fridge for up to 2 days.
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<Another recipe using onsen egg>
gyudon ↓
<MIWA’s recommendations♡>
-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!
-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!
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