Ingredients (Serves 2)

• 2 packs udon noodles (440g)
• 1 tomato (170g), cut into 1.5cm cubes
• 3 lettuce leaves (87g), shredded into 1cm strips
• 10g sprouts (e.g., radish or broccoli)
• 1 can tuna (70g), drained
• 
  Kewpie Deep-fried Sesame with Ponzu Sauce Dressing, to taste

Instructions

1. Cut the tomato into 1.5cm cubes.
2. Soak lettuce in cold water to crisp, then drain and cut into 1cm strips.
3. Cook udon noodles according to package instructions. Rinse under cold water, chill, and drain thoroughly.
4. On serving plates, layer lettuce, then noodles. Top with tomato and drained tuna. Add sprouts and drizzle with Kewpie Deep-fried Sesame with Ponzu Sauce Dressing.

Tips

• Make sure the noodles are well-drained to keep the salad crisp.
• This dish is also great for meal prep—keep dressing separate until serving.