Ingredients (Serves 2)

• 2 servings udon noodles (about 440g)
• 2 cabbage leaves (about 120g), roughly chopped
• 4 medium cherry tomatoes (about 48g), quartered
• 160g pork slices (for shabu-shabu)
• 2 tablespoons mentsuyu (triple concentrated)
• 4 tablespoons Kewpie Deep-fried Sesame Dressing
  

Instructions

1. Cook udon according to package directions. Rinse under cold water to chill and drain thoroughly.
2. Blanch the cabbage and drain well. Blanch the pork just before boiling point, then cool in water and drain.
3. In a bowl, mix 2 tablespoons dressing with mentsuyu. Add the udon and toss to coat evenly.
4. Plate the seasoned udon, top with pork and cabbage. Garnish with tomato wedges and drizzle with the remaining dressing.

Tips

• Be sure to squeeze out excess water from all ingredients to avoid a diluted flavor.
• Use ready-to-eat udon if preferred; follow package instructions accordingly.