Cold Chinese Noodles 
This dish is especially delightful on hot, humid summer days.
<<ingredients : serves 2>>
2 portions Chinese noodles
200g thinly sliced pork
1/2 cucumber
3 perilla (shiso)
2 ginger pieces
=====Simmering sauce ======
2 tbsp water used for reconstituting shiitake mushrooms
2 tsp soy sauce
2 tsp sake
2 tsp sugar
===========================
=====Thin ommelette =======
1 egg
1/2 tbsp sugar
pinch of salt
2 tsp vegetable oil
===========================
=====Dipping sauce ========
100ml boiling water used for park
2 tbsp soy sauce
2 tbsp sugar
1 tbsp sake
1 1/2 tbsp vinegar
1 tsp sesame oil
1 tsp toasted white sesama seeds
===========================
Mustard paste(optional)
<<How To>>
- Cut pork slices into 5cm strips.
- Bring 200ml water and thinly sliced ginger pieces in a small pot to a boil and add the pork. Separate pork pieces by stirring in the water. Save 100ml boiling water for later use.
- After saking shiitake mushrooms in water , slice thinly. Simmer them the seasonings until most of the liquid is gone.
- Beat eggs with salt and sugar. Heat oil in a frying pan and make thin egg omelettes. Cut them into 5cm pieces and then slice thinly.
- Cut a cucumber diagonally into thin slices, and sliver. Slice shiso leaves thinly.
- Bring the reserved both 2. to a boil, adding sugar, soy sauce and sake. Remove from hear and let cool. Stir in vinegar, sasame oil, and sesame seeds.
- Boil Chinese noodles and rinse in the cold water. Drain well and place them on individual plates.
- Arrange all ingredients over the noodles and serve with the sauce 6. and mustard paste on the side.
