For ➋2 bunches dried udon (or soba) (or ramen) noodles
¼ cucumber, seeded & julienned
2 ts rice vinegar
¼ ts salt
3 slices of ham julienned
1 egg
4 cherry tomatoes sliced in half
vinaigrette:
3 tbs water
2 tbs soy sauce
2 tbs sugar
2 tbs rice vinegar
1 tbs sesame oil
¼ ts salt
¼-1 ts chili sesame oil*
Put the cucumber, 2 ts of rice vinegar and ¼ ts of salt in a bowl and let it sit.
Whisk the egg with a pinch of salt until the yolk and white are well incorporated. Heat a non-stick frying pan over medium heat until hot. Wet a paper towel with vegetable oil and spread a thin layer of oil onto the pan. Pour just enough egg into the pan to form a thin crepe. Once set, use a spatula to flip and cook the other side until just set. Transfer to a cutting board and repeat until all the egg is done. Stack the egg crepes and roll them together. Use a sharp knife to slice the egg as thinly as possible.**
Boil the udon noodles to directions. When the noodles are done, drain in a colander and run cold water over them until they are at room temperature. Add the noodles to a bowl of ice water to chill the noodles, and then drain well in a colander.
Add the water, soy sauce, sugar, rice vinegar, sesame oil, salt, and chili sesame oil into a bowl and whisk together.
Split the noodles between 2 bowls. Top with the pickled cucumber, ham, egg and tomatoes. Pour the vinaigrette over the noodles to taste.
* Optional.
**Or use a 1 egg version of a Japanese rolled omelet.
Chuka suba are (low fat) ramen noodles. In Japan in summer, ramen, soba and udon noodles are served cold with a dressing and some toppings. Try a related vegetarian cold noodles salad.
