Chilled Chinese-style Noodles with Yakisoba Noodles

Chilled Chinese-style Noodles with Yakisoba Noodles

Summertime means chilled Chinese-style noodles!

Ingredients: 2 servings

Yakisoba noodles (or Chinese noodles)
2 packs
Egg for usuyaki tamago
3 slices
○ Soy sauce, vinegar, ground sesame seeds
2 tablespoons each
○ Sesame oil, sugar
1 tablespoon each
○ Doubanjiang (or yuzu pepper paste)
about 1/2 teaspoon


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). Drain and rinse well in cold water to firm up the noodles.
2. Season the egg with a little salt and pepper and make usuyaki tamago. Julienne the usuyaki tamago, as well as the ham and cucumber. (If you prefer, sprinkle the cucumber slices with salt and squeeze it out).
3. Mix the ○ ingredients together to make the sauce. Put the drained noodles, egg, cucumber and ham on a plate, and pour the sauce over all of it.

Story Behind this Recipe

I wanted to use up some yakisoba noodles I'd bought on sale. You can use them instead of Chinese noodles without a problem. They're cheap too.