Serves 2-3
INGREDIENTS
100g somen*
2 eggs, beaten
1 can (200g) chickpeas, rinsed and drained
1 Japanese cucumber, peeled into strips
200g chicken ham, cut into strips
10 cherry tomatoes, halved
Sesame seeds, to garnish
Japanese sesame salad dressing*, to taste
DIRECTIONS
1. Cook the somen in boiling water for 3min until soft, then soak in iced water for 4min to keep the noodles smooth and chewy. Drain the noodles and set aside.
2. Fry a thin omelette with the beaten eggs and cut it into strips.
3. Put all the solid ingredients together in a bowl, garnish with the sesame seeds, and drizzle the salad dressing over.
*Somen can be found in the dried-noodle section of major supermarkets while Japanese sesame salad dressing is stocked in the Japanese section. We used Miura Benibana Soumen and Arabiki Kin Goma Dressing, both available at Fairprice.
This article was originally published in Simply Her December 2014.