Japanese Noodle Salad

japanese noodle salad 150 Image by: japanese noodle salad 150 Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2007

Ingredients

  • 1 pkg (340 g) dried ramen noodles
  • 2 eggs
  • 1 green onion green part only
  • 1 teaspoon vegetable oil
  • 1 cup shredded lettuce
  • 1/2 English cucumber julienned
  • 2 plum tomatoes quartered
  • 1 tablespoon toasted sesame seeds
Dressing:
  • 1 (7 gram) package shiitake mushroom
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 4 teaspoons granulated sugar
  • 1 teaspoon sesame oil

Method

Dressing: In heatproof measuring cup, soak mushrooms in 1 cup (250 mL) boiling water until softened, about 10 minutes. Reserving liquid, remove mushrooms and pat dry; thinly slice. Strain liquid into small bowl; add vinegar, soy sauce, sugar and sesame oil. Set aside.

Meanwhile, cook noodles according to package directions. Drain and cool under running water; pat dry.

In small bowl, beat eggs with 1 tsp (5 mL) water; stir in green onion. In nonstick skillet, heat oil over medium-low heat; pour in egg mixture and cook, without stirring, to make thin omelette. Transfer to cutting board; thinly slice.

Divide noodles among plates. Surround with piles of lettuce, cucumber, tomatoes, eggs and mushrooms. Sprinkle with sesame seeds. Serve with 4 small dishes of dressing to pour over top.

Nutritional facts Per serving: about

  • Sodium 949 mg
  • Protein 20 g
  • Calories 399.0
  • Total fat 6 g
  • Cholesterol 93 mg
  • Saturated fat 1 g
  • Total carbohydrate 73 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Japanese Noodle Salad

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