Name: Cold Egg Noodle Salad (冷やし中華)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 2 tomatoes, halved lengthways and sliced; 30 g (1 oz) Pickled Ginger, finely chopped, optional; ½ cucumber, cut into matchsticks; 3 Egg Crepes; 2 skinless chicken breast fillets, about 300 g (10½ oz); 360 g (12¾ oz) dried egg noodles

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

This is a simple but satisfying lunch option that includes vegetables, meat, eggs and carbohydrates all in one dish. Try it with different toppings, such as prawns (shrimp), Soy-marinated Boiled Eggs or Tea-braised Pork.

Ingredients

Fresh

2 skinless chicken breast fillets, about 300 g (10½ oz)
3

Method

Place the chicken in a saucepan, cover with water and bring to the boil over medium heat. As soon as it reaches boiling point, turn off the heat and leave the chicken in the water for 15 minutes.

Cook the egg noodles according to the packet instructions, then drain and rinse under cold running water until cool.

When the chicken is cool enough to handle, remove it from the water