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Pork and Ume Oroshi Somen

Costo $8, ahorrar $12

Fuente: Recommended by CookPal

  • 20 Min
  • 2 Porciones
  • $8

INGREDIENTES

  • Main

    • 150g somen noodles
    • 150g thinly sliced pork loin
    • 200g grated daikon
    • 2 umeboshi plums
    • 5 shiso leaves

  • Sauce

    • 150cc cold water
    • 2 tbsp concentrated mentsuyu
    • 1 tbsp ponzu soy sauce

PASOS

1

Cut off the stems of shiso leaves, halve them, and slice thinly. Grate the daikon and lightly squeeze out excess water.

2

Mix the sauce ingredients (☆) in a bowl to prepare the dipping sauce.

3

Bring water to a boil in a pot, reduce to low heat, and cook the pork slices one by one until they change color and are fully cooked. Remove and let cool.

4

Boil somen noodles according to package instructions, drain, rinse under cold water to remove starch, and drain again.

5

Arrange somen noodles, grated daikon, cooked pork, umeboshi, and shiso leaves on a plate. Pour the dipping sauce over.

NUTRIENTES

Por 1 porción

🔥

350

Calorías

  • 20g
    Proteína
  • 45g
    Carbohidratos
  • 5g
    Grasas

💡 Consejos

For a vegetarian option, replace pork with tofu or mushrooms.Use chilled somen noodles for a refreshing summer dish.Store leftover sauce in the fridge for up to 3 days.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.