|Chilled Mackerel /Tomato Noodle|
The ingredients are same. Both wheat flour.
Hiyamugi is slightly thicker. That's all. I haven't researched the origins etc..... when I find time, I will.
Anyways, this was my dinner today. Glad that I had some time to cook this today. Yesterday it was so hectic and my meals were convenience store lunch and instant pasta. ( sauce was instant. )
I am not complaining about the food themselves... ( if I think about those people who are still suffering, I cannot complain ! ) But not having cooking time is irritating.
Another thing is there are foods and ingredients that are waiting for me .... in fridge, basket etc..... so, I am happy today.
( These days, convenience store foods are not bad actually. It's just not cost effective. Also I feel " mottainai" .....)
1/2 canned mackerel
1/3 cup of chopped green onion
1 table spoon of ground-up sesame seeds
1 bundle of hiyamugi noodle ( dried.... just like pasta )
1/2 cup of ready-made mentsuyu ( soba sauce )
1. Cook hiyamugi like pasta. Boil water and put hiyamugi, cook for 4 min.
( if it's somen, the cooking time is much less.... usually 1.5 - 2 min. )
2. While waiting, make the sauce.
Pour mentsuyu into a bowl, add mackerel, chopped tomato.
3. When the noodle is done, drain and rinse well in running water.
4. Place the noodle on the plate, add sauce w/tomato, mackerel.
5. Add sesame and green onion as topping.
( if the noodle is still warm. add a few ice cubes. )