This is another cold thin udon dish. In this case. This was a lunch. We had more vegetables than noodles but although you can’t see them, they are there under the vegetables in this picture.
Vegetables: I used whatever was available. I used cucumber (American mini-cucumber, sliced into long ribbons for s change), carrot (likewise cut into thin ribbons), Vidalia onion, sake steamed chicken breast, hydrated wakame わかめ sea weed.
Dressing: I used ponzu shouyu ポン酢醤油 sauce (from the bottle) with a dash of dark sesame oil.
Especially if you already have cold udon, this is a very quick dish for lunch or ending or “shime” 締め dish. By cutting the veggies lengthwise they are similar in dimension to the noodles. And believe-it-or-not they have a slightly different consistency and taste than if they were cut the usual way.