Chilled Chinese-style Noodles with Yakisoba Noodles

1. 1

   Bring plenty of water to a boil in a pot and cook the noodles for 1 to 2 minutes until transparent (or microwave with 2 tablespoons of water).

2. 2

   Drain and rinse well in cold water to firm up the noodles.

3. 3

   Season the egg with a little salt and pepper and make usuyaki tamago.

4. 4

   Julienne the usuyaki tamago, as well as the ham and cucumber.

5. 5

   (If you prefer, sprinkle the cucumber slices with salt and squeeze it out).

6. 6

   Mix the ingredients together to make the sauce.

7. 7

   Put the drained noodles, egg, cucumber and ham on a plate, and pour the sauce over all of it.

* Per serving · 4 servings · Values may vary.

No additional tips available.