Tosakanori Chilled Chinese Noodle
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Perfect for a hot day’s lunch, this vibrant cold noodles recipe is a must-try! Tosakanori seaweed adds both visual appeal and delightful texture to your dishes.
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Ingredients:
- Salted Tosakanori (before soaking/after soaking): 20g/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:
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Salted Tosakanori seaweed should be rinsed twice with water to remove salt. After that, soaked in water for about 3 minutes to remove the excess salt.
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For Dried Tosakanori seaweed, soak it in water for 4 minutes to rehydrate.
- ※ When soaking in saltwater, make sure to thoroughly rinse off any debris or foreign objects that may have gotten inside. If there are any discolored parts, it's best to remove them.
- 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!
