Hiyashi Chuka (Cold Ramen Noodles)
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover hiyashi chuka and dressing separately in airtight containers in the refrigerator.
This dish is intended to be eaten cold, do not reheat.
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