Salad Mochimugi Noodles with Julienned Vegetables
By blanching the vegetables, you can enjoy them in larger quantities. Make sure to drain them well to fully savor their natural sweetness.
Ingredients
| ≪Ingredients≫ | Serves 4 |
| Mochimugi Somen (Fuku no Ito) | 4 bundles |
| Cabbage | 4 leaves |
| Carrot | 1/2 piece |
| Green peppers | 2 |
Tomato Dressing
| ≪Ingredients≫ | Amount |
| Tomato | 4 small |
| Vinegar | 2 tbsp |
| Light soy sauce | 2 tbsp |
| Olive oil | 2 tbsp |
Instructions
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Cook the mochi barley somen noodles according to the package instructions. Drain in a colander, wash well in water, then briefly soak in ice water. Drain thoroughly.
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Julienne the cabbage, carrot, and green peppers. Blanch them in boiling water with a pinch of salt (not listed), then transfer to cold water and squeeze out excess water thoroughly.
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Dice the tomatoes into 1 cm cubes and combine with the seasonings to make the dressing.
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In a bowl, mix the noodles with the vegetables, serve on plates, and pour the tomato dressing on top.
