It's easy to make cold udon with fresh udon
The groom who wants to eat cold udon ordered me to make it fresh udon So I made it and it's very simple and delicious
2 serving
Within 30 minutes
춤추는곰
Ingredients
  • Ramen
    2ea
  • Water
    500ml
  • Water
    600ml
  • Ice
    2handful
Cooking Steps
STEP 1/9
Add 500 millimeters of water and bring to a boil
STEP 2/9
If you take out the noodles, you can see the udon soy sauce
You boil the water for those two first
STEP 3/9
When the water boils, add the sauce
Bring it to a boil it
When you cook hot udon, 350ml of water goes in. But I'm going to put ice in the cold udon later, so I made it 500ml
STEP 4/9
The well-boiled udon soup cools you down
I purposely put it in a Sten kettle and put a wet kitchen towel on the outside and put it in the freezer
STEP 5/9
While the udon soup cools down, boil the noodles
I'm boiling the noodles with water, but if it's cooked too much, it'll swell up.. If it gets loose, boil it for another minute and take it out
And I'll give you a cold shower
STEP 6/9
Put cold udon noodles in a bowl
STEP 7/9
I pour in the sauce that's in the udon
I was worried if it wasn't cooked or hard after pouring the soup, but it was okay because it was soggy
STEP 8/9
Add ice cubes, depending on the amount of water and the degree of cooling
I put in three at first, but I think I put in about seven later because the soup wasn't cold enough
STEP 9/9
I'm going to pour the soup If it is not completely cold, pour it over the ice when pouring
Finished-
In the summer, you crave cold buckwheat noodles and cold udon It's perfect to eat when that happens Some people cut and add cucumbers, so it would be better to add cucumbers, radish sprouts, and ground radish to suit your taste!
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