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Cold Udon with Fresh Tomatoes


Japanese

Japanese

peel tomatoes, cut into quarters

add tomato juice and other ingredients to bowl

knead tomatoes 30 seconds and add to bowl

add cold noodles

By Matt Rodigheri

Ingredients
4 servings

  • 4 packs dried udon (3.5 oz each)
  • 4 ripe large tomatoes
  • .25 cup olive oil
  • .25 cup soy sauce
  • pinch pepper & salt
  • 8 shiso leaves, thinly sliced