Summer Vegetable Udon Salad with Green Peppers and Tomatoes

 

Ingredients (Serves 2)

1 green bell pepper

2 tomatoes

15g salted kelp (shio-konbu)

1 can tuna (70g)

2 servings frozen udon noodles

Preparation

Cut the green bell pepper in half lengthwise, remove the stem, and slice into thin strips. Cut the tomatoes in half crosswise, remove the stems and seeds, and cut into 2cm cubes. Drain the tuna in a colander to remove the oil.

The seeds of the green bell pepper are edible, but feel free to remove them if you prefer.

Instructions

1

Heat the udon noodles (in the package) in the microwave for 3 minutes and 30 seconds. Transfer to a colander and rinse under running water to remove the sliminess. Drain well, mix with the other ingredients, and serve in bowls.