2 servings dry soba noodles (about 6 ounces)
2 tablespoons mayonnaise
1 tablespoon MIZKAN Udon & Soba Broth Concentrate
1/4 teaspoon Japanese togarashi spice
1/4 pound medium cooked shrimp, peeled, deveined (31/40 count)
1/2 small seedless cucumber, cut into thin ribbons
1/2 cup halved assorted grape tomatoes
1/4 cup thinly sliced radishes
1/4 cup shelled edamame
1/2 teaspoon black or white sesame seeds (optional)
Cook noodles as directed on package. Rinse noodles under cold running water until chilled; drain well. Meanwhile, whisk mayonnaise, Broth Concentrate and togarashi in small bowl.
Divide noodles between two individual serving bowls. Top with shrimp and vegetables. Drizzle evenly with sauce. Sprinkle with sesame seeds before serving.
Tips:
Other toppings that would work well include shredded carrots, sliced avocados, sliced sweet peppers, finely shredded purple cabbage or lettuce, seaweed salad, sliced green onions and nori strips.
Togarashi spice is a Japanese chili pepper blend available in the spice aisle or Asian section of a well-stocked grocery store. Substitute sriracha sauce or cayenne pepper for the togarashi.
Substitute cubed firm tofu for the shrimp.
Use a standard vegetable peeler to make long, thin ribbons of cucumber.
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Mizkan rice vinegars, cooking sauces and dipping sauces are made in the USA.
