LunchDinnerMain Course

Hiyashi Chuka (Cold Ramen Noodles)

Name: Hiyashi Chuka (Cold Ramen Noodles)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 170 g ramen noodles fresh or dried; 0.5 pcs cucumber julienned; 1 pcs carrot julienned; 60 g ham julienned; 2 pcs egg beaten; 4 tbsp soy sauce; 4 tbsp rice vinegar; 2 tsp sesame oil; 2 tsp sugar; 2 tbsp water; 0.5 tsp mustard karashi or dijon (optional)

This refreshing cold ramen salad is a perfect light meal for warmer weather. It features chilled ramen noodles topped with a variety of colorful ingredients and a tangy soy-sesame dressing. Customize with your favorite proteins and vegetables for a versatile dish.

An original recipe by Forkin

Total time: 35 min
Serves: 2
Difficulty: Medium
Per serving: 565 kcal

Allergen information: may contain eggs, gluten, mustard, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

noodles

170 gramen noodles, fresh or dried

toppings

0.5 pcscucumber, julienned
1 pcscarrot, julienned
60 gham, julienned
2 pcsegg, beaten

dressing

4 tbspsoy sauce
4 tbsprice vinegar
2 tspsesame oil
2 tspsugar
2 tbspwater

garnish

0.5 tspmustard, karashi or dijon(optional)

Equipment

pot · colander · mixing bowl · cutting board · knife · whisk · non-stick pan

The method

Step by step

1
Prepare the dressing by whisking together the soy sauce, rice vinegar, sesame oil, sugar, and water in a small bowl; set aside.
About 2 min
Cook’s note: Taste the dressing and adjust sweetness or tanginess to your preference.
2
Heat a lightly oiled non-stick pan over medium heat.
About 1 min
3
Pour the beaten egg into the hot pan and swirl to create a thin omelet or crepe.
About 1 min
Cook’s note: Cook until just set, do not brown.
4
Remove the cooked egg crepe from the pan, let it cool, then roll it up and slice into thin julienne strips.
About 3 min
5
Bring a pot of water to a rolling boil.
About 5 min
6
Add the ramen noodles to the boiling water and cook according to package directions until al dente.
About 3 min
Cook’s note: Do not overcook the noodles, as they will be served cold.
7
Drain the cooked noodles immediately and rinse thoroughly under cold running water to stop the cooking process and remove excess starch.
About 2 min
Cook’s note: Rinsing well ensures the noodles don't stick together and become slimy.
8
Drain the noodles very well and divide them between two serving bowls.
About 1 min
9
Arrange the julienned cucumber, carrot, ham, and egg strips neatly over the noodles in each bowl.
About 3 min
Cook’s note: Aim for an appealing, colorful presentation.
10
Pour the prepared dressing evenly over the toppings and noodles.
About 1 min
11
Serve immediately, optionally with a dollop of mustard on the side.

Per serving

Nutrition

26%Score

Calories: 564.5kcal
Protein: 23g
Carbs: 59.4g
Fat: 25.8g
Fibre: 3g
Sugar: 8.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover hiyashi chuka and dressing separately in airtight containers in the refrigerator.

Reheating

This dish is intended to be eaten cold, do not reheat.