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08-29-2006, 05:24 PM
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Japanese Noodle “Chef’s” Salad
Spaghettini or Japanese noodles
SAUCE: 1/2 c. soy sauce 2 c. water 1 tsp. sugar 1/2 tsp. vinegar 1/4 tsp. sesame oil (optional) TOPPING: Matchstick strips of cucumber Ham Turkey Thin strips of cooked scrambled egg Halved cherry tomato or tomato chunks Chinese pea pods cut into strips (optional) Cook very fine thin spaghetti or Japanese noodles, just until done. Drain and rinse with very cold water until noodles are chilled. Prepare sauce, vegetables and meat. Put desired amount of chilled noodles into each bowl (flat soup bowls are great). Arrange vegetables and meat on top of noodles. Finally, pour about 1/4 cup of sauce (this should be made with ice water) over each serving. Stir sauce before serving as it may separate somewhat.     
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