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1
Mix all the dressing ingredients together, in the order listed: white sesame seeds sugar mayonnaise sesame oil soy sauce vinegar.
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2
(The texture will change from granular to gel-like to oily to liquid.
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3
The thing to watch out for is the thickness of the sauce.)
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4
Cut the vegetables up into easy to eat pieces.
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5
Just whatever you have left over in the refrigerator is fine: tomatoes, cucumber, lettuce, green peppers, bean sprouts... anything goes!
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6
Chop the aromatic herbs too.
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7
Shiso leaves, myoga ginger, or ginger; choose any.
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8
Cut the ham into strips.
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9
Slice the imitation crab diagonally.
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10
Boil the shrimp briefly and sprinkle salt.
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11
Add any of these ingredients if you have on hand.
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12
I added leftover tatsuta-age fried chicken.
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13
Boil the noodles until they are a little bit softer than usual, and cool in ice water.
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14
Drain well, and toss with sesame oil (not listed).
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15
If you are using steamed noodles, blanch briefly in boiling water and untangle, then cool in ice water.
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16
Drain well, and mix in sesame oil (not listed).
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17
Mount the noodles in the middle of a large plate.
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18
Surround the noodles with leafy greens and yellow vegetables.
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19
Put the protein ingredients on top of the noodles.
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20
Or just arrange the plate any way you like.
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21
Drizzle sauce onto the noodles, and it's done.
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22
Serve!
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23
Here's another example.
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24
1 serving uses 3/4 a portion of noodles.
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25
I used less sugar and doubanjiang spicy bean paste in the dressing.
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26
I used lettuce, mizuna greens, cucumber, cherry tomatoes, imitation crab and fake Peking duck.
