Refreshing Summer Delight! How to Make Chewy Cold Udon Noodles
Beat the Heat with This Ice-Cold Udon Noodle Recipe!
Experience instant refreshment with every spoonful of this delightful cold udon! While warm udon is comforting, the springy noodles and savory broth of cold udon are truly a summer sensation. We’ve elevated this dish with shredded chicken breast and rehydrated seaweed, adding both nutrition and wonderful texture. The tender chicken breast pairs exceptionally well with the cool, flavorful broth, making it an irresistible summer treat. Enjoy this restaurant-quality cold udon right in your own kitchen!
Main Ingredients
- 2 packs frozen udon noodles
- 100g chicken breast
- A small amount of dried seaweed (approx. 10g)
- A few stalks of green onion (approx. 2-3)
- 1 Tbsp sesame oil
Chilled Broth Ingredients
- 1 liter water
- 6 sheets kombu (approx. 10×10 cm each)
- A small amount of katsuobushi (bonito flakes, approx. 5g)
- 200ml seasoned soy sauce (dashi-based or vegetable-based for flavor)
- 1/2 Tbsp sugar (adjust to taste)
- 1 Tbsp mirin (sweet rice wine)
- 1 liter water
- 6 sheets kombu (approx. 10×10 cm each)
- A small amount of katsuobushi (bonito flakes, approx. 5g)
- 200ml seasoned soy sauce (dashi-based or vegetable-based for flavor)
- 1/2 Tbsp sugar (adjust to taste)
- 1 Tbsp mirin (sweet rice wine)
Cooking Instructions
Step 1
First, prepare the topping ingredients to enhance the flavor of your cold udon. Cook the chicken breast by boiling or steaming until fully done, then shred it into bite-sized pieces. In a bowl, mix the shredded chicken with 1 Tbsp of sesame oil for a light seasoning. Rehydrate the dried seaweed in cold water until soft, then squeeze out any excess moisture. Finely chop the green onions for garnish.
Step 2
In a deep pot, combine 1 liter of water and the rinsed kombu sheets. Bring to a boil over medium heat. Once boiling, remove the kombu and continue to simmer for 10 more minutes to create a dashi broth. It’s best to remove the kombu as soon as it boils to prevent a bitter taste.
Step 3
While the kombu broth is simmering, add the katsuobushi (bonito flakes) to the pot after removing the kombu. Steep for about 3-5 minutes to infuse their flavor. Be careful not to overcook the katsuobushi, as it can develop a fishy taste. After steeping, strain the broth through a fine-mesh sieve to remove the solids, leaving you with a clear, flavorful broth.
Step 4
Pour the strained broth into a clean pot. Add 200ml of seasoned soy sauce. For a touch of sweetness, add 1/2 Tbsp of sugar, and for added depth of flavor, stir in 1 Tbsp of mirin. The amount of soy sauce can be adjusted based on its saltiness and your preference. Taste the broth and adjust the seasoning with sugar or more soy sauce as needed to achieve your desired balance.
Step 5
Allow the prepared udon broth to cool completely, then refrigerate or freeze until well chilled. While the broth is chilling, get ready to cook the udon noodles. Bring a generous amount of water to a rolling boil. Add the frozen udon noodles and cook according to package directions, usually for 3-4 minutes. Once cooked, rinse the noodles thoroughly under cold running water to remove excess starch and drain them completely. This step ensures the noodles remain delightfully chewy.
Step 6
Pour the chilled broth generously into serving bowls. Arrange the drained, chewy udon noodles neatly in the center of the broth. For an extra frosty experience, float a few ice cubes on top of the broth before serving.
Step 7
Finally, artfully arrange the prepared shredded chicken breast, softened seaweed, and chopped green onions over the noodles. Your delicious, nutritious, and texturally satisfying cold udon is now ready to be enjoyed! Admire its appealing presentation before diving in.
