Chilled Chinese Noodles

Chilled Chinese Noodles

This is our favorite noodle dish in the summer. You can make this with leftover ingredients in your fridge.

Ingredients: 2 servings

Chinese egg noodles
2 packets
5~6 slices
Bean sprouts
1 handful
Eggs for the kinshi tamago
○ Katakuriko slurry
2 tablespoons
○ Salt
A pinch
☆Chicken stock
1 cup
☆ Vinegar
3 tablespoons
☆ Soy sauce
3 tablespoons
☆ Sugar
2 tablespoons
☆ Sesame oil
1 tablespoon


1. Make the kinshi tamago. Beat the eggs and add the ○ ingredients. Heat a little oil in a frying pan and spread the oil around. Divide the egg mixture into 2 portions and make 2 thin omelets. After it has cooled, julienne the omelets. This is the kinshi tamago.
2. Julienne the ham and cucumber into the same lengths. Quickly blanch the bean sprouts in boiled water (add 1 teaspoon of vinegar just at the end and drain well in a colander).
3. Cook the Chinese noodles. Run under water after cooking and drain really well. Combine the ☆ ingredients to make the noodle sauce.
4. Arrange everything on serving dishes and pour the sauce over. Done!

Story Behind this Recipe

This is my mother's recipe. This homemade sauce is much better than the soup sachet included in the noodle packet.