Japanese Cuisine Japan Kitchen Food Recipe

Japanese Noodle Salad

Cook 4 ounces vercimelli or thin spaghetti according to directions on the package. Drain, rinse with cold water, drain again. Place in serving bowl. Toss with 1 table spoon soy sauce, one table spoon salad oil. Add 3 stems green onions, finely chopped, 1 small cucumber, pared, seeded and chopped, 4 radishes, thinly sliced, 2 slices cooked ham, cut into strips and 1 cup shredded lettuce.

Cover bowl with salad with plastic wrap and refrigerate overnight. Before serving the next day, toss with this dressing.


In a jar, combine 1/4 cup soy sauce, 1/4 cup vinegar, 2 tablespoons salad oil, 2 teaspoons sugar. Shake bottle before pouring its contents over salad in bowl. Toss salad with dressing before serving.

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