recipe: Noodle Salad

It has warmed up again in Melbourne and cold food is a must. This recipe remind me of Japan so it must be good.

For 4 serves:

2 bundles of Japanese Somen (any other noodles of your liking will be fine, just bear in mind they are supposed to be eaten cold), 2 tomatoes chopped in cubes, 5 mushrooms, 1 long cucumber cut in short stripes, fried onion (bought ready, but you could fry your own), chopped coriander (I couldn't find it so I used parsley), 1 teaspoon minced ginger, 1 teaspoon minced garlic, 4 tsp soy sauce, 2 tbs sesame oil, 3 tbs rice wine vinegar, 1 tbs mirin, 3 tbs warm water ( I used the same used to cook the noodles), 1 teaspoon brown sugar

1. Cook noodles according to packet intructions. Drain and divide into serving bowls;
2. Chop the tomatoes, cucumber and divide amongst the bowls;
3. Cook the mushrooms in a frypan with a bit of oil until they are soft. Top the noodles with them.
4. In a bowl mix ginger, garlic, soy, sesame oil, vinegar, mirin, water well;

5. Place some fry onions amongst the bowls, top with the sauce and chopped coriander. Perfect for a summer night.