Chilled udon noodles topped with a sweet and savory miso sauce. Perfect for a hot summer afternoon or evening meal.
Cook the udon noodles according to the package directions. Then drain the water and rinse the noodles to remove any extra starch. Put the noodles in a bowl of ice water to chill.
Mix the onion, ginger, yuzu miso, soy sauce, mirin, and maple syrup together in a small saucepan. Heat the sauce over medium heat. Just as the sauce beings to boil, reduce the heat to maintain a simmer and let the sauce cook for 4 minutes, stirring occasionally.
Drain the noodles completely and divide them between two plates/bowls. Top the noodles with cucumber matchsticks, then spoon the miso sauce over the top. Garnish with toasted white sesame seeds, if desired. Serve immediately.
*Yuzu Miso: If you do not have yuzu miso, you can substitute regular miso (white will be more mild and red/brown will be stronger) and add 1 tablespoon of marmalade to the sauce and a teaspoon of lemon zest.