Hiyashi Soba

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The Sauce (Shiru)

5 tablespoons rice vinegar

7 tablespoons chicken broth, or vegetable or beef broth

5 tablespoons soy sauce

1 tablespoon Asian sesame oil

2 tablespoons grated fresh ginger

1/4 teaspoon salt

The Noodles

4 packages (3.5 ounces each) ramen noodles (I use Sapporo Ichiban; see


1 tablespoon white sesame seeds

The Toppings

1 teaspoon vegetable oil

2 eggs, beaten

2 cucumbers (preferably the thin Asian cucumbers), peeled and seeded

1 red bell pepper, deribbed

1 yellow bell pepper, deribbed

1/2 pound cooked ham

4 teaspoons thinly sliced pickled ginger

4 tablespoons shredded nori (see note)

Rice wine (optional)

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