Cold Lime Udon
Cold Lime Udon Recipe
Beat the heat with this refreshing cold lime udon. It takes only 10 minutes to make! It goes well with side dishes such as tempura and fried food.
- 2 bundles (about 200g each) frozen udon see note below
- 2 tbsp grated daikon
- 2 Thai lime sliced thinly; see note
- ice cubes
- 2 tsp dashi powder
- 4 tsp tsuyu (soba noodle sauce) add more to taste if needed
- 800 ml water
- Make soup base. Bring 800ml water to a boil. Add dashi powder, stirring to dissolve the granules. Then add tsuyu noodle sauce and season to taste. When the soup is cooled to room temperature, bottle it to chill in the fridge. It keeps well in the fridge for 2-3 days.
- Cook udon. Bring a pot of water to boil. Add frozen udon when the water is rapidly boiling. Cook according to timing indicated in the packaging. Drain the udon in a colander and rinse under running tap water. Keep the prepared udon chilled with ice cubes.
- Assemble the bowl and serve. Divide the udon into 2 serving bowls. Garnish with lime slices to cover the noodles, followed by a spoonful of grated daikon in each bowl. Pour the prepared chilled soup base over the noodles until the soup just covers the lime slices. Enjoy!
- If you can’t find Thai lime (which is seedless and larger than regular lime), you can substitute with lemon slices.
- If you love thick and chewy udon, use frozen udon, specifically Sanuki frozen udon. Otherwise you can use regular fresh or dried udon.
- This udon noodles goes very well with tempura and fried food.