Avocado and Octopus Cold Udon

Name: Avocado and Octopus Cold Udon
Total time: 30 min
Yield: 2 Portions
Ingredients: 2 frozen udon noodles; 🥑 1/2 avocado, sliced; 100g boiled octopus, chopped; 🍅 4 cherry tomatoes, halved; 2 shiso leaves, shredded; 🍋 Lemon, to taste; Tempura flakes, to taste; 1 tsp grated ginger; 3 tbsp concentrated men tsuyu; 💧 3 tbsp water

Coût $10, économiser $8

Source: Recommended by CookPal

30 Min
2 Portions
$10

Avocado and Octopus Cold Udon

Coût $10, économiser $8

Source: Recommended by CookPal

30 Min
2 Portions
$10

INGRÉDIENTS

Main
- 2 frozen udon noodles
- 🥑 1/2 avocado, sliced
- 100g boiled octopus, chopped
- 🍅 4 cherry tomatoes, halved
- 2 shiso leaves, shredded
- 🍋 Lemon, to taste
- Tempura flakes, to taste
Sauce
- 1 tsp grated ginger
- 3 tbsp concentrated men tsuyu
- 💧 3 tbsp water

ÉTAPES

Boil frozen udon noodles according to package instructions. Slice avocado thinly, chop boiled octopus, and shred shiso leaves.

Mix the sauce ingredients (grated ginger, men tsuyu, and water) in a bowl.

Rinse the cooked udon under cold water, drain well, and place in a serving bowl. Arrange avocado, octopus, and cherry tomatoes on top, then pour the sauce over. Garnish with shredded shiso leaves.

NUTRIMENTS

Par portion

🔥

250

Calories

15g
Protéines
30g
Glucides
5g
Graisses

💡 Astuces

Use ripe avocado for a creamy texture.Chill the udon noodles in ice water for extra freshness.Add tempura flakes and lemon juice for enhanced flavor.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.