Japanese Cold Noodle
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.
Servings: 4
Ingredients:
Japanese Cold Noodle "Chef Salad" Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 696 |
| pro | 27 g |
| total fat | 30 g |
| sat. fat | 10 g |
| carb | 81 g |
| fibre | 6 g |
| chol | 120 mg |
| sodium | 1.986 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 22% |
| vit A | 24% |
| vit C | 103% |
| folate | 37% |
-
2 eggs
Pinch salt
1 tbsp (15 mL) vegetable oil
12 oz (377 g) Chinese wheat noodles or ramen
2 tsp (10 mL) sesame oil
8 oz (250 g) ham, julienned
1 sweet red pepper, very thinly sliced
1 cup (250 mL) shredded cucumber
4 cups (1 L) shredded iceberg lettuce
2 green onions, thinly sliced
4 tsp (20 mL) toasted sesame seeds
Sauce:
2/3 cup (150 mL) chicken stock
1/3 cup (75 mL) granulated sugar
1/3 cup (75 mL) rice or cider vinegar
3 tbsp (50 mL) soy sauce
1 tbsp (15 mL) grated 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
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