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noodles eggs ham cucumber red mustard vinegar Chicken bone soup soy sauce sugar vinegar sesame oil sesame seeds
Viewed: 98 - Published at: 3 years agoIngredients
- 5 hanks Chinese style noodles
- 3 eggs' worth Kinshi tamago
- 1 Ham
- 1 Cucumber
- 1 Red pickled ginger
- 1 Mustard
- 3 tbsp Vinegar to finish (preferrably black vinegar)
- 400 ml Chicken bone soup
- 6 tbsp Soy sauce
- 6 tbsp Sugar
- 4 tbsp Vinegar
- 1 tbsp Sesame oil
- 2 tbsp Toasted sesame seeds
Method
- Mix together the soup ingredients and lightly boil.
- Turn off the heat, then add 3 tablespoons vinegar.
- Let cool, then chill in the refrigerator.
- Lightly blanch the cucumbers in hot water for 10 seconds, crisp in ice water, then cut into fine strips.
- Boil the Chinese noodles as instructed on the package.
- Cool with ice water, then drain well.
- The moisture will thin the flavor, so thoroughly squeeze out the water.
- Arrange the noodles into small mounds on the plates.
- Lay the cucumbers and ham along the slope of the noodles.
- Scatter the kinshi tamago over the remaining space, then pour in a generous amount of the cold soup.
- Top with the red pickled ginger and mustard and enjoy.
- It's even more delicious with tomatoes and steamed chicken!
- To make the kinshi tamago, see.
- To make the steamed chicken, see.
