Japanese Cold Noodle

By The Canadian Living Test Kitchen

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Japanese Cold Noodle "Chef Salad" Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	696696 cal
pro	27 g27g pro
total fat	30 g30g total fat
sat. fat	10 g10g sat. fat
carb	81 g81g carb
fibre	6 g6g fibre
chol	120 mg120mg chol
sodium	2 mg2mg sodium
% RDI:	-
calcium	77 calcium
iron	2222 iron
vit A	2424 vit A
vit C	103103 vit C
folate	3737 folate

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You can add other ingredients, such as sliced mushrooms or tofu and finely shredded red or white cabbage or carrots. Toast sesame seeds briefly in a dry skillet.

Ingredients

2 eggs 2 2eggeggs
1 pinch salt 1 1pinch pinchsalt
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
12 oz Chinese wheat noodles 12 12oz ozChinese wheat noodles or ramen noodles
2 tsp sesame oil 2 2tsp tspsesame oil
8 oz ham , julienned8 8oz ozham, julienned
1 sweet red pepper , very thinly sliced1 1sweet red peppersweet red peppers, very thinly sliced
1 cup shredded cucumber 1 1cup cupshredded cucumber
4 cups shredded iceberg lettuce 4 4cups cupsshredded iceberg lettuce
2 green onions , thinly sliced2 2green oniongreen onions, thinly sliced
4 tsp toasted sesame seeds 4 4tsp tsptoasted sesame seeds
Sauce:
2/3 cup chicken stock 2/3 2/3cup cupchicken stock
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1/3 cup rice vinegar 1/3 1/3cup cuprice vinegar or cider vinegar
3 tbsp soy sauce 3 3tbsp tbspsoy sauce
1 tbsp grated gingerroot 1 1tbsp tbspgrated gingerroot

Preparation

Sauce: In saucepan, bring stock, sugar, vinegar, soy sauce and ginger to boil; reduce heat and simmer for 5 minutes. Strain and refrigerate until cool. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Beat together eggs, salt and 1 tsp (5 mL) of the oil. Heat 6-inch (15 cm) nonstick skillet over medium-high heat; brush lightly with some of the remaining oil. Pour in about one-quarter of the egg mixture, tilting pan to spread evenly; cook until top is set, about 30 seconds. Slide out onto cutting board. Repeat with remaining egg mixture to make 4 thin omelettes; stack and cut into fine shreds.

In large pot of boiling salted water, cook noodles until tender but firm, about 5 minutes; drain and chill under cold water. Drain well. In bowl, toss noodles with sesame oil.

Arrange noodles on 4 dinner plates. Attractively top with eggs, ham, red pepper, cucumber and lettuce. Sprinkle with green onions. (Make-ahead: Cover and refrigerate up to 4 hours.) Sprinkle with sauce and sesame seeds.

Source : Canadian Living Magazine: May 2004