<Tomato avocado noodle salad/ トマトとアボカドの冷麺>
＜Yield> 2 servings
<Prep time> 8 mins
<Cook time> 2 mins
1 ½ cup of chopped tomato/ 1 large tomato
4 shiso leaves
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
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.
keep noodles and dressing separately for 2 days in the air tight container in the fridge.
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2021/ 04/10 MIWA