Japanese Noodle Salad

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Tested Till Perfect

Servings: 4

Ingredients:

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%

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.


Source

Canadian Living Magazine: August 2007




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