Japanese Noodle Salad 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




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


  • Iron 18.0
  • Folate 25.0
  • Calcium 4.0
  • Vitamin A 7.0
  • Vitamin C 10.0
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Lunch & Dinner

Japanese Noodle Salad