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Cold Japanese Noodles (Chirashi Saimin)

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

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Ingredients:

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

Directions:

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