Mochi-Mugi Noodle Bachi Salad
A salad filled with chewy mochi-mugi noodles and plenty of seasonal vegetables♪
It offers a different texture compared to regular vegetable or potato salads. Enjoy it with seasonal vegetables and your favorite dressing. For the warmer months, Japanese-style cold noodles or Chinese-style chilled noodles are also recommended.
Ingredients
| ≪Ingredients≫ | serves 4 |
| Mochi-mugi noodles (Bachi) | 200 g |
| Cucumber | 1 |
| Carrot | 1/2 |
| Bell pepper | 1 |
| Onion | 1/2 |
| Tomato | 1 |
| Ham | 3 |
| Egg | 2 |
| Radish sprouts & lettuce | as desired |
Dressing as desired
- Mayonnaise + Karashi (Japanese mustard) or regular mustard
- Mayonnaise + Curry powder
- Mayonnaise + Mentaiko (spicy cod roe)
- Soy sauce + Vinegar + Sugar + Sesame oil + Sesame seeds
- Mentsuyu (noodle soup base) + Sesame seeds + Shiso leaves
Instructions
- Bring a large pot of water to a boil and cook the mochi-mugi noodles (Bachi) for about 14 minutes. Rinse under running water to remove stickiness, then drain in a colander.
- Julienne the cucumber, carrot, bell pepper, onion, and ham. Remove the seeds from the tomato and cut into small pieces. Prepare the eggs as kinshi-tamago (thin egg threads).
- Mix the dressing ingredients together.
- Combine the cooked noodles, vegetables, ham, tomato, and egg with the dressing.
- Arrange on a plate with radish sprouts and lettuce before serving.
