Japanese Noodle Salad
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This recipe makes 4 servings
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 |
Ingredients
- 1 pkg (340 g) chuka noodles or dried ramen noodles
- 2 eggs
- 1 green onion, green part only
- 1 tsp vegetable oil
- 1 cup shredded lettuce
- 1/2 English cucumber, julienned
- 2 plum tomatoes, quartered
- 1 tbsp toasted sesame seeds
- Dressing
- 1 (7 gram) package dried shiitake mushrooms
- 3 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 4 tsp granulated sugar
- 1 tsp 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.
Source : Canadian Living Magazine: August 2007
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