chilled chinese noodles with meat, egg & vegetables
- 2 packages ramen noodles or
- Chinese noodles
- 85 g Japanese-style char siu or ham
- 100 g boneless chicken breast or thigh
- 1/2 (60 g) cucumber
- 1 tomato
- 2 eggs
- 60 g Surimi (imitation) crabmeat
- 1 tablespoon sugar
- a little salt
- 1 tablespoon salad oil
- 480 ml water (for boiling the chicken)
- 1 liter water (for boiling the noodles)
Beat the eggs. Add the sugar and the salt. Coat a frying pan with a paper towel which has been soaked with salad oil. Place on low heat. With a ladle, pour some of the egg mixture into the frying pan and tilt it so that it spreads evenly over the bottom. Remove from pan when cooked and place on a cutting board. Repeat this process to make 2 paper-thin omelets. Stack them on top of each other on the cutting board.
Let them cool. Cut the stack into julienne slices.
Cut the Japanese-style char siu (or ham) into julienne slices.
Pour 480 ml water into a pan. Bring to a boil and add the chicken. Boil for a couple of minutes and remove from the heat. Cut into julienne slices.
Slice the cucumber diagonally. Cut into julienne slices.
Slice the tomato and cut into julienne slices.
Make the sauce in a bowl.
Boil 1 liter water and add the ramen noodles (or Chinese noodles) to the boiled water. Boil for 2 to 4 minutes (follow the cooking instructions on the bag). After boiling, drain the noodles in a colander and wash them with your hands under cold running water. Add to the serving plates.
Decorate with the egg, Japanese-style char siu (or ham), chicken, cucumbers, tomato and surimi crabmeat. Pour the sauce over it.
If you like, add any or all of the optional toppings. You will need to cut the dried laver into small slivers with scissors.
This noodle dish is very popular in the hot season and is cooked at home or in restaurants. The combination of the noodles and the various ingredients is delicious. This dish originated in Sendai City in Miyagi Prefecture which is in the Tōhoku region in the northeastern part of mainland Japan.
Japanese foods recipes