Caesar Salad Udon

• 3 servings Udon noodles
• 16 Shrimp
• 1 squid's worth Squid (I used a variety called Japanese Flying Squid)
• 3 Green leaves
• 1/4 Carrot
• 1 bag Mixed baby salad leaves
• 9 Cherry tomatoes
• 3 Soft-poached egg
• 1 Parmesan cheese
• 90 ml Mentsuyu
• 150 ml Caesar salad dressing
• 1 Bay leaf
• 1 tbsp Salt

1. Pour 1000 ml of water into a pot.
2. Add 1 tablespoon salt (unlisted) and a bay leaf.
3. Devein but do not peel the shrimp, and add into the water.
4. Heat for 20 seconds, and turn the heat off.
5. Let cool.
6. Once cooled, peel the shrimp and remove the tail and legs.
7. Chill in the fridge.
8. Separate the squid's body and head, and cook for 20 seconds in boiling water.
9. When done, soak in cold water.
10. Julienne the carrot.
11. Tear the baby leaves into bite-sized pieces.
12. Remove the stem from the cherry tomatoes and cut into fourths.
13. Cook the udon until it reaches its desired firmness.
14. Make sure to drain and rinse the udon in cold water to firm up before checking its tenderness.
15. Transfer the udon onto a serving dish, and pour over the mentsuyu.
16. Dish up the vegetables and scatter on some parmesan cheese.
17. Arrange the shrimp and squid.
18. Crack the soft-poached egg into the center, and enjoy.

noodles, shrimp, called japanese, green leaves, carrot, salad leaves, tomatoes, egg, parmesan cheese, mentsuyu, bay leaf, salt

Taken from cookpad.com/us/recipes/172098-caesar-salad-udon (may not work)