Hiyashi Chuka (Cold Ramen Noodles)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the dressing by whisking together the soy sauce, rice vinegar, sesame oil, sugar, and water in a small bowl; set aside.

   Ca. 2 min.

   Kokkens note: Taste the dressing and adjust sweetness or tanginess to your preference.

2. 2

   Heat a lightly oiled non-stick pan over medium heat.

   Ca. 1 min.

3. 3

   Pour the beaten egg into the hot pan and swirl to create a thin omelet or crepe.

   Ca. 1 min.

   Kokkens note: Cook until just set, do not brown.

4. 4

   Remove the cooked egg crepe from the pan, let it cool, then roll it up and slice into thin julienne strips.

   Ca. 3 min.

5. 5

   Bring a pot of water to a rolling boil.

   Ca. 5 min.

6. 6

   Add the ramen noodles to the boiling water and cook according to package directions until al dente.

   Ca. 3 min.

   Kokkens note: Do not overcook the noodles, as they will be served cold.

7. 7

   Drain the cooked noodles immediately and rinse thoroughly under cold running water to stop the cooking process and remove excess starch.

   Ca. 2 min.

   Kokkens note: Rinsing well ensures the noodles don't stick together and become slimy.

8. 8

   Drain the noodles very well and divide them between two serving bowls.

   Ca. 1 min.

9. 9

   Arrange the julienned cucumber, carrot, ham, and egg strips neatly over the noodles in each bowl.

   Ca. 3 min.

   Kokkens note: Aim for an appealing, colorful presentation.

10. 10

    Pour the prepared dressing evenly over the toppings and noodles.

    Ca. 1 min.

11. 11

    Serve immediately, optionally with a dollop of mustard on the side.