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Japanese Cold Noodle

By The Canadian Living Test Kitchen

Tested till perfect

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Japanese Cold Noodle

Japanese Cold Noodle "Chef Salad" Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

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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 2 mg
% RDI: -
calcium 7
iron 22
vit A 24
vit C 103
folate 37

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

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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