Cold Noodle Salad Easy with Sesame Dressing recipe | | kurumicooks easy Japanese cooking

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu provides a plant-based option while canned chicken is budget-friendly.

chilled ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles offer more fiber, while spaghetti is often less expensive.

ham

🥗Healthier: turkey

💰Cheaper: bologna

Turkey is leaner, and bologna is a more economical alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake, while tamari is often similarly priced.

Slice the two baby corn longways, each into 4 pieces.

Thinly slice the cucumber diagonally, then julienne.

Cut the tomato into thin slices.

Cut & slice the lettuce leaves.

Slice the chicken breast into 2 thin fillets.

Bring a pan of water to the boil. Cook the noodles for 4 minutes or according to the packet instructions (You can cook the baby corn at the same time for 4 minutes).

Once the noodles are cooked, remove the baby corn and then drain the noodles. Add 1 tsp of sesame oil over the noodles, so that the noodles don't stick together.

Cook the chicken fillets in boiling water for 8 - 10 minutes or until cooked through.

To make the sauce: Put the sugar, tahini (or sesame paste), soy sauce and 1/2 tbsp of sesame oil into a bowl and mix well. Add the vinegar and water to the bowl and stir well.

Cut the cooked chicken fillets into slices.

Place the noodles into 2 serving bowls. Arrange the shredded lettuce, chicken slices, tomato, cucumber and baby corn on top of the noodles. Top with a little shredded oba and drizzle. Last, give the bowls a generous drizzle of sesame soy dressing.

Cooking Techniques

Spice Level:

Dietary

Allergens