Recipe: Delicious Sudachi Noodles - Use Udon, Somen or Hiyamugi Noodles

Sudachi Noodles - Use Udon, Somen or Hiyamugi Noodles. Cooking & baking supplies and more. Great recipe for Sudachi Noodles - Use Udon, Somen or Hiyamugi Noodles. This recipe was featured on TV!

You can omit the grated daikon radish if you like. Great recipe for Refreshing Chilled Udon Noodles with Sudachi Citrus. I had a similar dish at the soba noodle restaurant in my neighborhood and thought the same idea might work with udon. You can cook Sudachi Noodles - Use Udon, Somen or Hiyamugi Noodles using 4 ingredients and 9 steps. Here is how you cook it.

Ingredients of Sudachi Noodles - Use Udon, Somen or Hiyamugi Noodles

1. It's 1 of bundle Somen noodles.
2. It's 1 of Sudachi citrus fruit.
3. You need 1 of Daikon radish.
4. Prepare 1 of serving Mentsuyu.

This is just as delicious with somen, hiyamugi, or soba noodles. The ingredients are simple, so I. Instead of sōmen, you can use hiyamugi if you like. If the boiling water starts bubbling and is likely to overflow, adjust the heat to simmer.

Sudachi Noodles - Use Udon, Somen or Hiyamugi Noodles instructions

1. Assemble the ingredients..
2. Prepare the noodle soup using the concentrate of your choice and using a little less water than is called for in the instructions. Put the soup in the serving bowl and chill in the refrigerator..
3. Cook the noodles following package instructions..
4. Slice the sudachi very thinly, and grate the daikon radish..
5. When the noodles are cooked, wash them well in cold running water. (They'll firm up in the chilled soup so there's no need to put them in ice water.).
6. Put the washed noodles in the well chilled soup and top with the with the sudachi slices and grated daikon radish..
7. 1 whole sudachi per serving makes it look very extravagant..
8. Here I used a green yuzu instead of the sudachi..
9. Here I used a lemon instead for a very colorful variation..

Hand-Made Dried Hiyamugi and Somen Noodles. From this, it could be said that hand-made dried Hiyamugi and Somen noodles are essentially the same thing. Hiyamugi - white, wheat based noodles similar to the udon or somen noodles. Tokoroten - clear, jelly-like noodles made of kanten gelatin from Japanese (ogonori) red seaweed. Chinese Lo Mein noodles are a good substitute that are typically easy to find.