Japanese Cold Noodle Chef Salad

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Japanese Cold Noodle Chef Salad

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.

Ingredients

2 eggs
1 pinch salt
1 tbsp (15 mL) vegetable oil
12 oz (340 g) Chinese wheat noodles or ramen noodles
2 tsp (10 mL) sesame oil
8 oz (227 g) ham, julienned
1 sweet red pepper, very thinly sliced
1 cup (250 mL) shredded cucumber
4 cups (1 L) shredded iceberg lettuce
2 green onions, thinly sliced
4 tsp (18 mL) toasted sesame seeds

Sauce:
2/3 cup (150 mL) chicken stock
1/3 cup (75 mL) granulated sugar
1/3 cup (75 mL) rice vinegar or cider vinegar
3 tbsp (45 mL) soy sauce
1 tbsp (15 mL) grated gingerroot

Preparation

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.

Servings: 4

Nutritional Info.

approx. Per Serving

Cal  250

Pro  26 g

Total Fat  6 g

Sat. Fat  2 g

Carb- 22 g

Fibre  1 g

Chol  61 mg

Sodium  253 mg

%RDI  -

Calcium  3%

Iron  14%

Vit A  8%

Vit C  12%

Folate  34 %

 

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