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


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.

  1. Cook Egg into ‘Thin Omelette Strips’. Cut Ham and all Vegetables into thin strips. To make sauce, combine all ingredients and mix well.
  2. 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.
  3. Combine all ingredients and place in a deep plate or bowl, sprinkle with some Toasted Sesame Seeds, pour the Sauce over, and enjoy.