88 Chinese Cold Noodles

88 Chinese Cold Noodles

88 Chinese Cold Noodles

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88 Chinese Cold Noodles

INGREDIENTS

  • 1 cup of Japanese cucumber, julienned
  • 1 cup of carrots, julienned
  • 1 cup of red cabbage, shredded
  • 1 cup of mung bean sprouts, blanched
  • 3 eggs, scrambled into an omelet, then sliced into thin strips
  • 1/2 cup of cilantro, chopped
  • 2 servings of soba (buckwheat) noodles
  • Soy sauce, to taste
  • Vinegar, to taste
  • Sesame oil, to taste
  • A pinch of salt
  • A pinch of sugar
  • 1-2 tsp of sesame paste (optional)
  • 1-2 tsp of peanut butter (optional)
  • A dash of water

DIRECTIONS

Step 1
Cook the soba noodles in boiling water. Remove and rinse with cold water. Drain the excess water. Mix the noodles with a little bit of sesame oil and set aside.
Step 2
Blanch the mung bean sprouts in boiling water for 30 seconds. Remove and drain the excess water.
Step 3
Wash the cucumbers, carrots, and red cabbage. Then julienne or shred, and set aside.
Step 4
Heat oil in a pan over medium-low heat. As you heat the oil, swirl the pan so that the entire bottom is coated with a thin layer of oil. Pour the beaten eggs into the pan and spread them evenly across the bottom of the pan to make a thin omelet. Wait until the egg has thoroughly cooked on the bottom, then flip the egg pancake over to cook the other side. Once both sides are cooked, remove the omelet from the pan, slice into thin strips and set aside. (Depending on how many eggs you use, you may need to repeat this process so the omelet isn’t too thick).
Step 5
Mix together the soy sauce, vinegar, sesame oil, salt, sugar, sesame paste, and peanut butter. Then add a little bit of warm water to dilute the sauce so it’s not too sticky. Next mix in the chopped cilantro.
Step 6
Arrange the cold soba noodles in the middle of a plate. Place the cucumber, carrot, red cabbage, mung bean sprouts, and strips of egg around the noodles. Finally pour the sauce over the noodles and serve.