2 Serves
30 Mins
Bring a large pot of water to a boil and cook the ramen noodles according to package instructions.
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TaiwaneseVitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
62 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
205 mg / 1,250 mgPotassium
685 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
9 g / 20 gCholesterol
24 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Drain the noodles and rinse them thoroughly under cold running water to stop the cooking process and remove excess starch.
Whisk together the soy sauce, rice vinegar, and a touch of sesame oil in a small bowl to create the dressing.
Slice the cucumber and ham into thin, uniform strips using a sharp knife on a cutting board.
Arrange the cold noodles in a bowl, top with the prepared cucumber, ham, and egg strips, and drizzle with the dressing before serving.
27
g49
g13
g
Japanese
Japanese