Cold Shrimp Udon

Name: Cold Shrimp Udon
Yield: 501 g
Ingredients: Frozen Shrimp 150 serving (3-4 pieces); Soft-boiled Egg 50 piece; Iceberg Lettuce 100 serving; Plant-based Silky Soy Udon Noodles 150 g; Liveling Apple Ssoq Cleanse Lemon Flavor 15 stick; Sesame Oil 3 g; Allulose Syrup 20 spoon; Saemi's Kitchen Soy Sauce 7 ml; Extra Virgin Avocado Oil 6 g

Difficulty EASY 371 kcal

#cold shrimp udon #summer recipe #udon #chilled udon #shrimp #cold noodle dish #easy recipe #seafood recipe #Japanese cuisine #refreshing dish

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Ingredients

Main ingredients

Frozen Shrimp 1.5 serving (3-4 pieces)
Soft-boiled Egg 1 piece
Iceberg Lettuce 2 serving
Plant-based Silky Soy Udon Noodles 150 g

Seasonings/Sauce

Liveling Apple Ssoq Cleanse Lemon Flavor 15 stick
Sesame Oil 3 g
Allulose Syrup 20 spoon
Saemi's Kitchen Soy Sauce 7 ml
Extra Virgin Avocado Oil 6 g

Nutrition summary

Carbohydrates 39.41 g 34%

Protein 40.77 g 35%

Fat 16.52 g 32%

Serving size 501g

Cooking steps

1

Remove the shells and veins from the shrimp, then wash them thoroughly.
2

Julienne the cucumber and carrot thinly.
3

Boil the udon noodles and rinse them in cold water to remove excess water.
4

Cook the shrimp in boiling water, then cool them down.
5

Arrange the udon noodles, shrimp, and vegetables in a bowl.
6

Pour cold udon sauce (soy sauce, vinegar, sugar, kelp broth, etc.) over the ingredients.
7

Add ice or cold water to make it chilled.

Cold Shrimp Udon

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