Description
This is a common cold noodle salad in Japan, and always great to eat when the weather is hot. Enjoy!
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons white sugar
- 3 tablespoons white vinegar
- 5 tablespoons chicken stock
- 1 teaspoon sesame oil
- ½ teaspoon chili oil (Optional)
- 2 (3 ounce) packages ramen noodles
- 1 egg, beaten
- ½ cucumber, julienned
- 1 carrot, grated
- 1 slice cooked ham, cut into thin strips
- ¼ sheet nori, cut into thin slices
- 1 tablespoon hot Chinese mustard (Optional)
Instructions
- Mix the soy sauce
- sugar
- vinegar
- chicken stock
- sesame oil
- and chili oil together in a small bowl
- and stir until the sugar dissolves. Set aside.
- Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2 minutes. Drain immediately
- and refrigerate noodles until cold. Meanwhile
- heat a small nonstick skillet over medium heat. Pour in the beaten egg and tilt the pan to thinly coat the bottom with egg. When firm
- fold the egg in half and remove from the pan. Slice into thin strips.
- To serve
- place cold noodles on serving plates. Top with separate piles of egg
- cucumber
- carrot
- and ham. Pour the sauce over the top and sprinkle with crumbled nori. Serve with a touch of hot mustard on the side.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 2