This is a variation of my ‘Cold Ramen Noodle Salad’. Salad ingredients can be placed on top of noodles decoratively, but they can be mixed with the noodles like this one. Today I used Soba Noodles instead of Ramen Noodles. Rice Noodles are also good. This type of noodle salad dish is something I want to eat when weather is warm.
1 serving Soba Noodles *OR Ramen Noodles, Rice Noodles, etc.
1 Egg *cooked into ‘Thin Omelette Strips’
1-2 slices Ham *cut into thin strips
1 cupful sliced Vegetables *cut into thin strips
*Note: Today I used Lettuce, Cucumber, Carrot and Red Onion. Other suggestions include Tomato, Wakame, Salad Leafy Vegetables, Spring Onion, Sprouts, etc.
Toasted Sesame Seeds
1 tablespoon Sugar *1 tablespoon is 15ml
2 tablespoons Soy Sauce
2 tablespoons Rice Vinegar
1 teaspoon Sesame Oil
1 teaspoon Hot Mustard *optional, Japanese Mustard recommended
*Note: The amount of the sauce might be slightly too much, but this is the easiest measurement to make it.
- Cook Egg into ‘Thin Omelette Strips’. Cut Ham and all Vegetables into thin strips. To make sauce, combine all ingredients and mix well.
- Cook Soba Noodles as instructed. Basically cook noodles in rapidly boiling water until cooked ‘al dente’. Then drain, rinse in cold water, and drain well.
- Combine all ingredients and place in a deep plate or bowl, sprinkle with some Toasted Sesame Seeds, pour the Sauce over, and enjoy.