Tosakanori Cold Chinese Noodle
〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・
Perfect for a hot summer day’s lunch, this vibrant cold noodles topped with Tosakanori is a must-try!
〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・
Ingredients (2 servings):
- Tosakanori (before rehydrating): 6g
- Cucumber (julienned): 1/3
- Tomato (halved and thinly sliced): 1/2
- Ham (halved and thinly sliced): 2 slices
- Boiled egg (boil for 10 minutes after water starts boiling): 1
- Instant cold noodles with sesame sauce: 2 servings
- Kimchi (optional for added spice)
How to:
-
Soak Tosakanori in water for 4 minutes to rehydrate.
- Cook the instant noodles according to the package instructions. Rinse well and cool in ice water to chill thoroughly. You can substitute any of the above ingredients with your preferred toppings.
- Spread the noodles on a plate and mix with about 2/3 of the sesame sauce. Arrange all the toppings over the noodles, considering the colors for a visually appealing presentation.
- Finally, top with Tosakanori and drizzle the remaining sesame sauce over it. If desired, add some kimchi on top for an extra kick.
Tosakanori is a versatile seaweed that enhances the visual and textural appeal of salads and various noodle dishes. For those looking to reduce carbs, Tosakanori can be used generously as a substitute for noodles, making your cold noodles both healthy and refreshing. It’s perfect even on days when you have a reduced appetite!
