Cold Ramen Salad

Ease of preparation rating: Easy.

Yield: 4 servings.

Ingredients:

4 portions of ramen noodles

2 eggs, beaten

1 tablespoon (5ml) canola oil

¼ teaspoon (1ml) salt

2 Japanese cucumbers, julienned

4 slices of ham, skinless and julienned

4 crabsticks, julienned

2 large tomatoes, julienned

5 tablespoons (75ml) soy sauce

¼ cup (60ml) rice vinegar

1 tablespoon (15ml) sesame oil

½ teaspoon (3ml) chili oil

Shredded nori, for garnish

Toasted sesame seeds, for garnish

Method:

In a large pot, bring water to a boil over high heat.

Add noodles and cook for 3-4 minutes.

Drain noodles and cool in ice water. Set aside.

Heat canola oil in a large non-stick pan over medium-high heat.

Season eggs with salt, and pour ½ in the pan.

Move the eggs around in order for them to coat the entire surface of the pan.

Cook until egg crepe is set, then gently flip.

Cook second side for a few seconds only before removing from pan.

Repeat the process with remaining egg mixture.

When both crepes are cooked, remove all edges to form a square, fold once, and julienne. Set aside.

To make salad dressing, mix soy sauce, vinegar, sesame oil and chili in a large mixing bowl, and whisk until emulsified.

On each plate, assemble salads by placing noodles, ham, omelet, tomato, cucumber and crab side by side.

Drizzle with the dressing and serve cold.

Garnish with nori and sesame seeds.