Japanese Noodle Salad

Rating: 3.67 / 5.00 (3 Votes)

Total time: 30 min

Servings: 2.0 (servings)





For the Japanese noodle salad, dissolve sugar in vinegar. Mix with the remaining ingredients of the sauce.

Mix 2 beaten eggs, a spoonful of water and 1 teaspoon of cornflour to make an omelette mixture and fry in a pan with a little oil. Then cut into strips.

Cut all other ingredients small. Set aside carrot and Chinese cabbage leaves, mix the rest in a salad bowl.

Boil noodles until soft and add the cabbage and carrots in the last minute.

Strain and give just a quick cold rinse. Add to the salad bowl and marinate with the dressing. Allow the Japanese noodle salad to marinate for a while and serve.

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