Hiyashi Chuka (Cold Ramen Noodle Salad)
User Reviews
4.9
66 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 portions
Hiyashi Chuka (Cold Ramen Noodle Salad)
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Hiyashi Chuka Sauce
- 50 ml cold water
- 50 ml soy sauce
- 50 ml rice vinegar
- 1 tbsp sugar
- 1 tsp toasted sesame oil
- 1 pinch ground black pepper
Hiyashi Chuka
- 1 egg
- 1 pinch salt
- 1 tsp cooking oil
- 50 g Japanese or Persian cucumber preferably Japanese or Persian, cut into thin strips, about 2mm thick
- 70 g tomato thinly sliced
- 70 g carrot cut into thin strips, about 2mm thick
- 20 g ham 2mm strips (or boiled shrimp/imitation crab)
- 200 g cooked ramen noodles chilled
- water for boiling
- 3 Ice cubes
- 1 tsp Japanese style mayonnaise optional
- ½ tsp chili oil (rayu) optional
- 1 tsp white sesame seeds optional
Instructions
- First, make the sauce by taking a small jug and adding 50 ml cold water, 50 ml soy sauce, 50 ml rice vinegar, 1 tbsp sugar, 1 tsp toasted sesame oil and 1 pinch ground black pepper. Mix well until the sugar is dissolved and store in the fridge until it's time to dish up.
Kinshi Tamago (Shredded Egg)
- First, crack 1 egg into a bowl with 1 pinch salt and whisk well.
- Pour the whisked egg into a sieve over another bowl and mix with a spoon to help it pass through.
- Heat a small non-stick frying pan on a medium-low setting and add 1 tsp cooking oil. Use a paper towel to spread the oil around the pan and remove the excess.
- Pour the egg into the pan and swirl it around, coating the bottom of the pan with an even layer.
- Cook until the egg is 80% done (slightly soft on the surface) and remove from the heat.
- Peel the egg out of the pan and transfer it to a chopping board. Roll it up and thinly slice about 2mm thick.
Hiyashi Chuka
- Boil the ramen noodles (follow the instructions on the packaging).
- Once the noodles are cooked, drain the water by pouring them through a colander and then run them under cold water to wash and cool. Add a few ice cubes to make them extra cold.
- Once chilled, divide the noodles onto two serving plates and top with thinly sliced 20 g ham, vegetables (50 g Japanese or Persian cucumber, 70 g tomato, 70 g carrot) and a handful of kinshi tamago.
- Pour the sauce over the dish and optionally garnish with 1 tsp Japanese style mayonnaise, ½ tsp chili oil (rayu) or 1 tsp white sesame seeds.
- Mix well before eating and enjoy!
Notes
- If you can't get ramen style noodles, check out my ramen hack, how to make ramen noodles using spaghetti.
- If you want to make this dish vegetarian/vegan, you can omit the ham/egg and replace them with vegetarian alternatives.
- If you don't want to use ham, it's also common to use shredded chicken, pork chashu, shrimp, imitation crab or sushi grade salmon.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
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