Japanese Noodle Salad
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Servings: 4
Ingredients:
Japanese Noodle Salad
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 399 |
| pro | 20 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 73 g |
| fibre | 5 g |
| chol | 93 mg |
| sodium | 949 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 18% |
| vit A | 7% |
| vit C | 10% |
| folate | 25% |
Suggested Recipes
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1 pkg (340 g) chuka noodles, or ramen
2 eggs
1 green onion, green part only
1 tsp (5 mL) vegetable oil
1 cup (250 mL) shredded lettuce
Half english cucumber, julienned
2 plum_tomatoes, quartered
1 tbsp (15 mL) toasted sesame seeds
Dressing:
1 pkg (7 g) dried shiitake mushrooms
3 tbsp (50 mL) rice_wine_vinegar
2 tbsp (25 mL) soy sauce
4 tsp (20 mL) granulated sugar
1 tsp (5 mL) sesame oil
Preparation:
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.
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.
Tags:
Salads and Salad Dressings; Main Course; Pasta/Noodles; Eggs; Vegetables; Boil/Simmer; Skillet; Make It Tonight; Vegetarian;
Source
Canadian Living Magazine: August 2007
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