Hiyashi Chuka (Japanese Cold Noodles)

Noodles

• 1 batch Chuka-men or store-bought packages

Toppings

• 4 oz lean meat (Canadian bacon, cooked chicken breast, etc) cut into thin strips
• 1 cucumber, julienned
• 2 eggs
• 1 tsp sugar
• beni shoga (pickled red ginger)
• roasted white sesame seeds
• karashi mustard or hot Chinese mustard
• 1/2 cup cooked corn (about 1 ear's worth, or use frozen)

Sauce

• 1/3 cup water
• 3 Tbsp Japanese rice vinegar
• 2 Tbsp soy sauce
• 3 Tbsp sugar
• 1 tsp sesame oil

Whisk the sauce ingredients together. Chill.

Eggs: traditionally, you would mix the sugar with the beaten eggs, then form a very thin crepe-like omelet over medium-low heat in a nonstick skillet, but you can simply fry them in a nonstick skillet without oil.

Chill the toppings once they are ready.

Cook the noodles, then chill them.

Once all the ingredients are cold, they are ready to serve. Simply plate the noodles, cover them with sauce, and top with the topping. The more colorful, the better.

Makes 4 servings, 11 WW PointsPlus each.