Recipe: Cold noodle salads

Written by admin on 26/07/2019 Categories: 广州桑拿网

Chef Hana Etsuko, author of Let’s Cooking, makes two versatile Japanese noodle dishes to pack for lunch.

RAMEN NOODLE SALAD

Put away those instant noodles, and get out your salad spinner, it’s time to take a fresh new ramen to work or school. Ramen noodle salad is fresh, healthy, and best of all, simple to make and pack for lunch. For best results, bring the dressing separately and dress your noodle salad moments before you eat.

广州桑拿

Ingredients

Noodles

2 portions of ramen noodles (dried, fresh, or vacuum-packed)

Toppings

2 eggs
1 Japanese cucumber
2 slices of ham
6 cherry tomatoes or 1/2 large tomato

Sauce

2 Tbsp low-sodium chicken broth
2 Tbsp soy sauce
3 Tbsp rice vinegar
1 ½ Tbsp. sugar
1 tsp sesame oil
2 – 3 drops of rayu chili oil (optional)

Garnish

Shredded nori seaweed and/or gently crushed roasted white sesame seeds
Hot English mustard (optional)

Method

At home

Prepare the noodles. Bring a large pot of water to a boil, drop in the noodles and cook until al dente. Drain and run under cold water until well chilled. Set aside.

Prepare the shredded egg. Start by making an egg crepe. Heat a large non-stick pan to medium-high, and in a small bowl, beat eggs. Use a folded piece of paper towel dipped in vegetable oil to evenly coat the surface of the hot pan. Pour in ½ of the beaten egg, and swirl it to make an even crepe. Cook until set and mostly cooked through, and gently flip the crepe. Cook the second side for a few seconds, and remove from the pan. Repeat with the other half of the beaten egg to create a second crepe. Cut each crepe into three even strips and then shred crosswise.

Prepare the rest of the salad toppings and assemble the salad. Julienne cucumber, ham and tomatoes (quarter cherry tomatoes, if using).

Assemble the salad and pack your garnishes. Layer the noodles at the bottom of your lunch container, then add the egg and remaining toppings. Pack the garnishes separately if you wish.

Make the dressing. Pour all of the ingredients into a small jar, close tightly, and shake to dissolve the sugar.

At work or school

Assemble the salad. Arrange the salad in a bowl, shake the dressing, and pour it over the salad. Garnish with nori and/or sesame seeds. Serve with a dollop of hot English mustard, if desired.

 SOBA NOODLE SALAD WITH PONZU DRESSING

This soba salad is my go-to lunch when I’m especially rushed, because it’s a super-flexible meal. I love that you can take this meal to work every day of the week, and never have the same dish twice. All you need are noodles, two ingredients for the dressing, and whatever vegetables, proteins and garnishes your imagination can bring to the table.

Ingredients

Noodles

2 portions of soba (buckwheat) noodles

Toppings

1 cup of your favourite greens, fresh or steamed
1 cup of your favourite veggies (e.g. tomatoes, cucumbers, bean sprouts, mushrooms, carrots, peppers, etc.)
¼ – ½ cup of your favourite protein (optional) (e.g. shredded seafood or cooked chicken, shrimp, tofu, etc.)
¼ cup of your favourite garnish (sesame seeds, pumpkin seeds, chopped green onion, chopped cilantro, etc.)

Sauce

½ cup ponzu sauce (available in the Asian foods section or at Asian specialty stores)
2 Tbsp pure sesame oil

Garnish

Shredded nori seaweed and/or gently crushed roasted white sesame seeds
Hot English mustard (optional)

Method

At home

Prepare the noodles. Bring a large pot of water to a boil, drop in the noodles and cook until al dente. Drain and run under cold water until well chilled. Set aside.

Prepare the toppings. Wash the greens. Chop, slice or julienne vegetables as you like (You can even make veggie ribbons using a peeler)

Pack the salad. Layer the noodles at the bottom of your container. Top with greens, veggies, and protein of choice. Throw your garnish in there, too.

Make the dressing. Pour the two ingredients into a jar, and close tightly.

At work

Assemble the salad and garnish. Arrange the salad in a bowl, shake the dressing, and pour it over the salad. Be the envy of your colleagues.

More Global BC recipes are available here

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