Refreshing on hot days, this beautiful dish is perfect for making ahead. Keep all ingredients chilled until just before serving.
or low sodium chicken stock
fresh, thin Chinese-style noodles or 8 ounces dried angel hair pasta
skin removed and meat shredded
cut into matchsticks (about 6 ounces)
or 1 cup bean sprouts (about 4 ounces)
or 1 1/2 teaspoons grated fresh ginger
What You'll Need
- Small pan
- Small bowl
- Large skillet
- Cutting board
- Serving bowls
Combine all the sauce ingredients (rice vinegar, dashi, soy sauce, sugar, prepared mustard) in a small pan. Bring to a simmer over low heat, stirring until smooth. Transfer to a small bowl and set aside to cool.
Cook the noodles in boiling water, about 3 minutes for fresh noodles or 6 minutes for dried. Strain and rinse well with cold water. Drain and toss with half the sesame oil. Set aside.
Heat the remaining sesame oil a large, nonstick skillet over low heat. Add the eggs, swirling the pan to make a thin crepe. Cook just until set, about 3 minutes. Flip onto a cutting board and let cool. Cut egg sheet into thin ribbons. Set aside.
If using bean sprouts, wilt them in a steamer or microwave, 1 to 2 minutes.
Divide noodles among shallow serving bowls. Arrange the chicken, ham, eggs, cucumber, and sprouts (or lettuce) on top, creating wedges of contrasting color.
Just before serving, garnish with ginger and drizzle with the sauce.
Rinsing the noodles well and coating them with oil prevents them from sticking together.