Hiyashi Chuka (Cold Ramen)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Prepare the egg crepes: Whisk the eggs in a small bowl until well combined.

   Ongeveer 2 min

2. 2

   Heat a non-stick pan over medium-low heat and pour a thin layer of egg mixture to make a crepe.

   Ongeveer 1 min

   Tip van de kok: If you have trouble making thin crepes, you can add a tiny bit of water or milk to the egg mixture.

3. 3

   Cook until set, then flip and cook briefly on the other side; remove from pan and repeat with remaining egg mixture.

   Ongeveer 3 min

   Tip van de kok: Cook gently to avoid browning.

4. 4

   Once cooled, stack the egg crepes and julienne them into thin strips.

   Ongeveer 2 min

5. 5

   Bring a large pot of water to a rolling boil.

   Ongeveer 3 min

6. 6

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

   Ongeveer 2 min

7. 7

   Drain the noodles thoroughly and rinse them under cold running water until completely chilled.

   Ongeveer 2 min

   Tip van de kok: Rinsing stops the cooking process and removes excess starch, preventing sticking.

8. 8

   In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and water for the dressing until the sugar dissolves.

   Ongeveer 2 min

9. 9

   Divide the chilled noodles between two serving bowls.

   Ongeveer 1 min

10. 10

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

    Ongeveer 3 min

    Tip van de kok: Arrange them in separate sections for a visually appealing presentation.

11. 11

    Pour the dressing over the toppings and noodles just before serving.

    Ongeveer 1 min

    Tip van de kok: Add a dollop of mustard if desired for an extra kick.