Japanese Cold Noodle Chef Salad Japanese Cold Noodle Chef Salad

Japanese Cold Noodle Chef Salad Image by: Japanese Cold Noodle Chef Salad Author: Canadian Living

You can add other ingredients, such as sliced mushrooms or tofu and finely shredded red or white cabbage or carrots. Toast sesame seeds briefly in a dry skillet.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2004




Sauce: In saucepan, bring stock, sugar, vinegar, soy sauce and ginger to boil; reduce heat and simmer for 5 minutes. Strain and refrigerate until cool. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Beat together eggs, salt and 1 tsp (5 mL) of the oil. Heat 6-inch (15 cm) nonstick skillet over medium-high heat; brush lightly with some of the remaining oil. Pour in about one-quarter of the egg mixture, tilting pan to spread evenly; cook until top is set, about 30 seconds. Slide out onto cutting board. Repeat with remaining egg mixture to make 4 thin omelettes; stack and cut into fine shreds.

In large pot of boiling salted water, cook noodles until tender but firm, about 5 minutes; drain and chill under cold water. Drain well. In bowl, toss noodles with sesame oil.

Arrange noodles on 4 dinner plates. Attractively top with eggs, ham, red pepper, cucumber and lettuce. Sprinkle with green onions. (Make-ahead: Cover and refrigerate up to 4 hours.) Sprinkle with sauce and sesame seeds.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1986 mg
  • Protein 27 g
  • Calories 696.0
  • Total fat 30 g
  • Cholesterol 120 mg
  • Saturated fat 10 g
  • Total carbohydrate 81 g


  • Iron 22.0
  • Folate 37.0
  • Calcium 7.0
  • Vitamin A 24.0
  • Vitamin C 103.0
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Japanese Cold Noodle Chef Salad