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This is a common cold noodle salad in Japan, and always great to eat when the weather is hot. Enjoy!
- Preparing Time: 20 minutes
- Total Time: -
- Served Person: 2
- 2 tablespoons white sugar
- 1 egg, beaten
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons white vinegar
- 2 (3 ounce) packages ramen noodles
- 1 carrot, grated
- 5 tablespoons chicken stock
- 1/2 teaspoon chili oil (optional)
- 1/2 cucumber, julienned
- 1 slice cooked ham, cut into thin strips
- 1/4 sheet nori, cut into thin slices
- 1 tablespoon hot chinese mustard (optional)
- Carbohydrate 28.5
- Cholesterol 101
- Fat 10
- Protein 9.3
- Sodium 2093
- Calories 236 calories;
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. Watch Now 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. Watch Now 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. Watch Now
