Tomato avocado noodle salad

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<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

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2021/ 04/10 MIWA