Japanese Cold Noodle Chef Salad


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.


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

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


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 %