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Tomato avocado noodle salad

最終更新: 6日前








<Tomato avocado noodle salad/ トマトとアボカドの冷麺>

▶vegan


<Yield> 2 servings


<Prep time> 8 mins


<Cook time> 2 mins


<Ingredients>

somen noodle

1 ½ cup of chopped tomato/ 1 large tomato

4 shiso leaves

½ avocado


dressing

1 ½ tbsp of rice vinegar without MSG

1 ½ tbsp of lemon juice=1 lemon

3 tbsp of soy sauce

1 tbsp of sugar

½ tsp of kombu dashi powder

1 tbsp of olive oil


<Directions>

1;Cook noodles according to the package instruction. Let it cool down and set it aside.


2; In a bowl, mix 1 ½ tbsp of rice vinegar, 1 ½ tbsp of lemon juice, 3 tbsp of soy sauce, 1 tbsp of sugar, ½ tsp of kombu stock powder and 1 tbsp of olive oil.


3; Chop tomato into small dice. thinly slice the herb. slice avocado.


4; Toss, 1, 2 and 3 all together. Serve it on the plate and garnish some herb and extra avocado if you want.




<Miwa’s tips> ※Watch more on YouTube!

-Adjust the amount of lemon juice to your preference.


-You can use any thin noodle.


-Use any vinegar you have on hand.



<Storage time>

keep noodles and dressing separately for 2 days in the air tight container in the fridge.


※See more my favorite kitchen tools and ingredients on shop page




2021/ 04/10 MIWA


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