Chilled Udon Salad (Hiyashi Chuka Udon)
Chilled Udon Salad (Hiyashi Chukan Udon) is a dairy free and vegetarian main course. One portion of this dish contains roughly 23g of protein, 28g of fat, and a total of 617 calories. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have bell pepper, ground sesame seeds, vegetable oil, and a few other ingredients on hand, you can make it. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert.
Blanch haricots verts in boiling water 2 minutes; drain and rinse with cool water.
Mix eggs, sugar, cornstarch, and salt in a bowl with chopsticks or a fork. Strain through a fine-mesh strainer.
Heat an 8-in. nonstick skillet over medium heat. When hot, very lightly oil with an oiled paper towel (if you have too much oil, the egg will not form a pancake).
Pour 1 tbsp. egg mixture into pan, swirling it around the bottom to form a thin, even omelet with no browning (lower heat if it starts to brown). Cook 1 minute, until surface of omelet is dry; no need to flip. Carefully lift out onto a plate, trying to avoid folds and wrinkles. Repeat with remaining egg mixture, layering each onto the one below, until you've made 10 omelets.
Roll omelets and slice into 1/8-in.-thick ribbons of egg.
Whisk broth, sesame paste, ground sesame seeds, miso, soy sauce, rice vinegar, sesame oil, and sugar together in a bowl.
Boil udon (see "Udon Essentials," below). Rinse well in a large bowl of ice water.
Arrange udon on a platter. Top with alternating piles of haricots verts, bell pepper, cucumber, carrot, and egg ribbons, with pickled ginger in center.
Serve with a pitcher of dressing on the side, or pour the dressing over the salad.
Udon Essentials Udon (wheat-flour noodles): Store-bought fresh-frozen noodles have a supple texture that's closest to homemade, while the dried ones tend to be thin and flabby. To cook store-bought fresh-frozen udon, drop the frozen block into boiling water. When the water boils again, drain. Cook udon right before serving; the noodles get sticky as they sit.
Make ahead: Broth, up to 2 hours at room temperature. Vegetables and egg, up to 1 day, chilled.