Truffle & Sesame Cold Udon Noodles
Beat the summer heat with these refreshing cold udon noodles. Tossed in a rich, earthy black truffle and sesame sauce, and topped with a perfectly soft-boiled onsen egg.
Cold noodles are a staple of summer eating, offering a satisfying and cooling meal when temperatures rise. Using dried Japanese udon ensures a chewy, springy texture that stands up beautifully to the chilling process. The luxurious addition of black truffle paste elevates the dish, bridging simple comfort food with gourmet elegance.
Ingredients
- 200 g dried Japanese udon noodles
- 1 tbsp black truffle paste
- 2 tbsp sesame sauce
- 1 onsen egg
- to taste chopped scallions
- to taste toasted sesame seeds
- optional shredded nori seaweed
Instructions
- 1Cook the udon noodles
Bring a pot of water to a rolling boil, then drop in the dried Japanese udon noodles. Cook them for 3 to 4 minutes, stirring occasionally so they dont stick together. Dried udon is ideal for this dish because it stays chewy and wont easily become mushy.
Tip: Do not overcook the noodles; keeping them slightly al dente ensures they maintain a great texture when served cold. - 2Rinse and cool the noodles
Once the noodles are cooked, drain them immediately and rinse thoroughly under cold running water. Toss the noodles gently with your hands to wash away any excess starch. This step stops the cooking process, making the noodles noticeably smoother and doubling their chewy texture.
Tip: For an even springier texture, finish the rinsing process by plunging the noodles into a bowl of ice water for a few seconds. - 3Mix the truffle and sesame sauce
Combine the dark black truffle paste and sesame sauce in a small metal bowl, then use a spoon to stir the mixture thoroughly until fully incorporated and smooth.
Tip: Make sure to blend the oil and paste completely so the flavors distribute evenly when mixed with the noodles. - 4Mix the noodles with the sauce
Transfer the thoroughly drained and chilled udon noodles into a mixing bowl. Spoon the prepared truffle and sesame sauce over the noodles, then toss everything together until every strand is evenly coated in the dark, fragrant sauce.
Tip: Ensure the noodles are completely drained of excess water before adding the sauce so the rich truffle flavor doesnt become diluted. - 5Plate the noodles
Take the sauce-coated noodles and carefully arrange them into a decorative ceramic bowl, shaping them into a neat nest with a slight depression in the center.
Tip: Twirl the noodles gently with chopsticks or tongs before placing them to achieve an appealing, clean presentation. - 6Add the onsen egg
Gently place a soft-boiled onsen egg right into the center indentation of the plated noodles.
Tip: Handle the soft-boiled egg carefully so the delicate yolk pouch remains intact until serving. - 7Sprinkle sesame seeds
Lightly sprinkle toasted sesame seeds across the top of the noodles and around the onsen egg to add texture and nutty flavor.
Tip: Toast the sesame seeds lightly beforehand if they arent pre-toasted to maximize their aroma. - 8Garnish with nori seaweed
Use a pair of precision tweezers to delicately place shredded nori seaweed on top of the noodle dish near the egg for the final presentation touch.
Tip: Using tweezers helps place fine garnishes precisely where you want them without disturbing the rest of the layout.
