put a large pot of water on to boil and salt it. drop in the ramen and cook, stir occasionaly until tender. rinse in colander under cold water.
meanwhile stir together the dashi, soy sauce, vineger, sugar, sesame oil, grated ginger. taste and add more soy sauce if necessary and set aside
put 2 tblspn of the neutral oil in a wok or large skillet, over med heat. when hot add the eggs, and swirl the pan so they form the thinnest possible layer; aiming for a thin egg crepe or so. cook just until set and transfer the crepe to a cutting board. cut into 1/4 inch strips and set aside.
divide the noddles among 4 serving bowls, then divide the egg, julienned cukes, nori, and pickled ginger among them. top each salad with a pinch of the toasted sesame seeds and the thinly sliced scallion.
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