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Cold Japanese Noodles (Chirashi Saimin)

Featured in the Honolulu Star-Bulletin on July 4, 2007.



Cold Japanese Noodles (Chirashi Saimin)

  • 1 package (10 ounces) refrigerated saimin (ramen) noodles
  • 6 tablespoons rice vinegar
  • 6 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon vegetable oil
  • 1/2 package (12 ounce size) bean sprouts
  • 1/4 teaspoon salt
  • Dash of pepper
  • 3 sheets tamagoyaki (Japanese-style thinly fried egg sheet)
  • 1 cucumber
  • 1/4 lb char siu (Chinese sweet roasted pork)
  • 1/2 block (9 ounce size) kamaboko (Japanese steamed fish cake)
  • 1 can (7 3/4 ounces) crab, flaked


Cook noodles in boiling water 1 minute; rinse in cold water and drain well. Combine vinegar, soy sauce, and sesame oil. Mix half of sauce with noodles, arrange on platter; refrigerate. Heat vegetable oil in skillet; add bean sprouts. Season with salt and pepper; saute quickly. Cut tamagoyaki, cucumber, char siu, and kamaboko into thin strips. Arrange on noodles with bean sprouts and crab. Pour remaining sauce over all. Makes 8 servings.

Approximate Nutrient Analysis per serving:
200 calories, 7 g fat, 2 g saturated fat, 125 mg cholesterol, greater than 1200 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g sugar, 20 g protein


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