Cold Hiyashi Chuka
Refreshing Japanese cold ramen noodle salad with colorful toppings
Ingredients
Instructions
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Prepare the sauceIn a bowl, combine rice vinegar, soy sauce, sugar, and sesame oil. Whisk until the sugar is fully dissolved. Refrigerate until ready to use.
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Cook the noodlesBoil the ramen noodles according to package instructions. Drain and rinse under cold running water until completely cooled. Drain well and set aside.
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Make the egg crepeHeat a non-stick pan over medium heat. Pour in beaten eggs and swirl to create a thin layer. Cook until set but not browned. Remove from pan, cool, and cut into thin strips.
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Prepare the toppingsJulienne the cucumber and carrot. Cut the ham into thin strips. Blanch bean sprouts for 30 seconds, then cool in ice water. Drain well.
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Assemble the dishDivide the cold noodles among 4 serving bowls. Arrange the cucumber, carrot, ham, egg strips, and bean sprouts decoratively on top of the noodles. Sprinkle with sesame seeds.
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ServePour the chilled sauce over each portion just before serving. Add a small dollop of mustard on the side of each bowl. Serve immediately.
Nutritional Information
420
Calories
per serving
22
Protein
g
58
Carbohydrates
g
12
Total Fat
g
3.5
Saturated Fat
g
4
Fiber
g
12
Sugar
g
920
Sodium
mg
15
Vitamin C
% DV
10
Iron
% DV
Cold Hiyashi Chuka is Also Known As
Reimen, Hiyashi Ramen, Cold Ramen Salad, 冷やし中華 or Hiyashi Chuuka
