Typically made with ramen noodles, this salad is also delicious with udon. Use leftover dressing on ordinary salad greens.

Sylvan Mishima Brackett
This Story Originally Appeared On sunset.com

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Credit: Aya Brackett; Styling: Alessandra Mortola

Recipe Summary test

total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Blanch haricots verts in boiling water 2 minutes; drain and rinse with cool water.

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  • Mix eggs, sugar, cornstarch, and salt in a bowl with chopsticks or a fork. Strain through a fine-mesh strainer.

  • Heat an 8-in. nonstick skillet over medium heat. When hot, very lightly oil with an oiled paper towel (if you have too much oil, the egg will not form a pancake). Pour 1 tbsp. egg mixture into pan, swirling it around the bottom to form a thin, even omelet with no browning (lower heat if it starts to brown). Cook 1 minute, until surface of omelet is dry; no need to flip. Carefully lift out onto a plate, trying to avoid folds and wrinkles. Repeat with remaining egg mixture, layering each onto the one below, until you've made 10 omelets. Roll omelets and slice into 1/8-in.-thick ribbons of egg.

  • Whisk broth, sesame paste, ground sesame seeds, miso, soy sauce, rice vinegar, sesame oil, and sugar together in a bowl.

  • Boil udon (see "Udon Essentials," below). Rinse well in a large bowl of ice water.

  • Arrange udon on a platter. Top with alternating piles of haricots verts, bell pepper, cucumber, carrot, and egg ribbons, with pickled ginger in center. Serve with a pitcher of dressing on the side, or pour the dressing over the salad.

  • Udon Essentials Udon (wheat-flour noodles): Store-bought fresh-frozen noodles have a supple texture that's closest to homemade, while the dried ones tend to be thin and flabby. To cook store-bought fresh-frozen udon, drop the frozen block into boiling water. When the water boils again, drain. Cook udon right before serving; the noodles get sticky as they sit.

  • Make ahead: Broth, up to 2 hours at room temperature. Vegetables and egg, up to 1 day, chilled.

  • Note: Nutritional analysis is per serving with 3 tbsp. dressing.

Source

Peko Peko catering, Oakland, California

Nutrition Facts

367 calories; calories from fat 30%; protein 16g; fat 12g; saturated fat 1.7g; carbohydrates 49g; fiber 6.9g; sodium 1684mg; cholesterol 159mg.
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