Preparation time: 15 mins
Cooking time: 5 mins
- 8-9 ounces rice sōmen noodles
- 3 cups red-leaf lettuce, cut into thin strips
- 1/2 large cucumber or 2 small, cut into thin strips (about 1¼ cups)
- 1 tomato, cut into thin strips (about 3/4 cup)
- 1 avocado, pitted, peeled and thinly sliced
- 1 green onion, thinly sliced on the bias, for garnish (optional)
- sesame seeds, for garnish (optional)
Japanese Tamagoyaki Omelet (Optional)
- 1 teaspoon toasted sesame oil
- 2 large eggs, well beaten
- 1 tablespoon dashi or a touch of shōyu, if desired
- 1/4 cup reduced-sodium tamari soy sauce 2 tablespoons toasted sesame oil
- 2 tablespoons toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 1 teaspoon tōgarashi
- 2½ teaspoons grated fresh ginger
- 1 teaspoon honey or pure maple syrup
- 3 tablespoons rice vinegar
- For the noodles: In a medium stockpot, bring a generous amount of water to a boil. Add the noodles and cook as directed on the package. Drain and rinse in a colander under cold running water and set aside.
- For the tamagoyaki: In a small nonstick pan, heat the sesame oil over medium-low heat. Pour in the beaten eggs and allow to set, 3-4 minutes. Once set, using chopsticks or a small spatula, fold the thin crepe-like eggs like you would an omelet. Allow the tamagoyaki to cool for 1 to 2 minutes, then thinly slice it into strips.
- For the hiyashi chūka: Add all the ingredients for the sauce to a large bowl and whisk well to combine. Add the noodles and lettuce and toss gently to coat with the dressing.
- To assemble: Using tongs, transfer the dressed noodles and lettuce to individual serving bowls and top with the sliced cucumber, tomato, tamagoyaki and avocado. Add green onions and/or toasted sesame seeds as a garnish, if desired.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/fresh-cold-noodle-bowl-ponzu-vinaigrette-hiyashi-men-t214881