There was a heat wave coming through, so I thought it'd be nice to make some cold noodles. Japanese cold noodles are quick, easy and perfect for a nice hot day.
The picture is a bit fuzzy and the presentation is definitely lacking, but the flavor is definitely there. Things I would do differently next time though is cut the egg thinner and use non deli ham and and cut it thinner as well.
- instant noodles
- bean sprouts (I didn't have any on hand so I just used extra cucumbers)
- sesame or furikake (optional)
- soy sauce
- sesame oil
- grated ginger
- Cook the instant noodles without the flavoring packets and then run it through cold water. Toss it with a bit of sesame oil to keep it from sticking together (this part is optional). Set aside.
- Beat the eggs and spread it in a thin layer in an oiled non-stick skillet. Cook until the edges are firm, then flip to cook both sides. Julienne the egg "pancake" and set aside.
- Julienne the cucumber.
- Julienne the ham.
- Mix the dressing ingredients in a bowl to taste.
- Put eggs, cucumber, ham and bean sprouts over the noodles. Pour the sauce over the noodles. Sprinkle with sesame seeds or furikake.
- Mix all ingredients and enjoy!