📋 Easy Japanese Cold Noodle Salad recipe

Japanese cold noodle salad on a black plate, with chopsticks and a dish of dressing in the background

5 from 1 vote

📋 Easy Japanese Cold Noodle Salad recipe

This Easy Japanese Cold Noodle salad is a nice change up from the typical summer salad and is the ideal light meal. Made with fresh vegetables, it's healthy, quick and easy to make, and uses up leftover ham. This is a North American Chef's salad version of cold noodle salad.

Course dinner, lunch

Cuisine Japanese

Keyword cold, Japanese, noodle, salad

Allergen dairy-free

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 479kcal

Author Terri Gilson

Equipment

Ingredients

4 eggs, hard-boiled
4 -95 g packages of instant ramen noodles (from soup) (380 g 3.31 ounces) - discard the seasoning
2 tsp sesame oil
1 cup ham, julienned
1 red pepper, thinly sliced
4 cups shredded lettuce
1 cup shredded cucumber
2 green onions, thinly sliced
4 teaspoon black sesame seeds

Sauce (dressing)

⅔ cup chicken stock
⅓ cup white granulated sugar
⅓ cup rice vinegar
3 tablespoon soy sauce
1 tablespoon gingerroot

US Customary - Metric

Instructions

PREP: Cut ham and red pepper into thin strips, chop lettuce and green onion, and grate cucumber lengthwise through the large holes on a box grater.

Sauce (dressing)

In saucepan, bring stock, sugar, vinegar, soy sauce and ginger to a boil; reduce heat and simmer for 5 minutes.
Strain and refrigerate dressing (liquid) until cool and discard remnants in sieve

Salad

In a large pot of boiling water, cook noodles as per package directions, until tender and firm. Drain and chill under cold water.
In bowl toss noodles with sesame oil.
Hard boil both eggs. cool in water, peel and slice.
Arrange noodles on plates, top with ham, lettuce, cucumber, red pepper, and sprinkle with green onions. Add sliced hard-boiled eggs.
Garnish: Sprinkle with black sesame seeds.
Add as much dressing as desired. You can pour it all on or add to individual portions.