Rating: 4.5 stars 4.4
32 Ratings
  • 5 star values: 20
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

This is a common cold noodle salad in Japan, and always great to eat when the weather is hot. Enjoy!

Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

236 calories; protein 9.3g; carbohydrates 28.5g; fat 10g; cholesterol 101.2mg; sodium 2092.7mg. Full Nutrition
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