Chilled Chinese Noodles with Deep-Roasted Sesame Dressing
The sesame sauce for these chilled Chinese noodles, a summer staple in Japan, is easily made by hand using KEWPIE Deep-Roasted Sesame Dressing and ponzu (citrus-infused soy sauce). The aroma and mild richness of the deeply roasted sesame and the refreshing ponzu sauce go well together and enhance the deliciousness of the ingredients. We also recommend adding rayu (spicy red chili oil) to turn up the heat.
Product used in this recipe
Ingredients (1 serving)
| Chinese (ramen-style) noodles (raw) | 2 servings | 240g | |
|---|---|---|---|
| Bean sprouts | 1/3 bag | 83g | |
| Cucumber | 2/3 piece | 65g | |
| Boiled egg | 1 | 50g | |
| Imitation crab legs | 4 | 44g | |
| Rayu | To taste | ||
| Ponzu | 2 tablespoons | ||
| KEWPIE Deep-Roasted Sesame Dressing | To taste |
Cooking Time
10 minutes
Directions
1Boil bean sprouts in water, drain.
2Slice cucumber diagonally, cut into thin strips. Cut boiled egg in half. Break imitation crab legs into thin strips.
3Boil noodles according to directions on package, rinse under running water, cool and drain well.
4Place noodles on a serving dish, top with all ingredients, drizzle sesame sauce mixture over the top.
5Add rayu to taste.