About this recipe:A great salad to enjoy during the warm summer months. It's refreshing and packed full of flavour and texture. Noodles are topped with egg, carrots, cucumber, ham, crushed nori and a soy sauce dressing
3 tablespoons soy sauce
2 tablespoons caster sugar
3 tablespoons white vinegar
5 tablespoons chicken stock
1 teaspoon sesame oil
1/2 teaspoon chilli oil
2 (85g) packets instant noodles
1 egg, beaten
1/2 cucumber, julienned
1 carrot, grated
1 slice cooked ham, cut into thin strips
1/4 sheet nori, cut into thin slices
1 tablespoon hot Chinese mustard
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Method Prep:15min › Cook:5min › Ready in:20min
Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil and chilli oil together in a small bowl. Stir until the sugar dissolves. Set aside.
Bring a saucepan of water to the boil. Add the instant noodles and cook for 2 minutes. Drain immediately and refrigerate noodles until cold (or cool under a cold running tap). Meanwhile, heat a small non-stick frying pan over medium heat. Pour in the beaten egg and tilt the pan to thinly coat the bottom with egg. When firm, fold the egg in half and remove from the pan. Slice into thin strips.
To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot and ham. Pour the sauce over the top and sprinkle with crumbled nori. Serve with a touch of hot mustard on the side.
Hot Chinese mustard
Can be purchased in Chinese/Oriental speciality shops or online.