Chilled Sesame Ramen Noodle Bowl — Hiyashi Chuka
A Japanese summer classic, chilled ramen noodles arranged with sliced ham, cucumber, egg, and crab stick under a sharp sesame and soy dressing.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together 1/4 cup + 2 tbsp soy sauce, 1/4 cup + 2 tbsp rice vinegar, 2 tbsp sesame oil, 2 tbsp sugar, 2 tbsp sesame paste, and 1 tsp chili oil until smooth; set aside. Whisk 2 eggs with a pinch of salt. Cut ham, cucumber, and scallion into thin strips. Shred crab sticks and halve cherry tomatoes.
Fry
Heat 2 tsp vegetable oil in a large non-stick pan or skillet over medium-low heat. Pour egg mixture in to create two thin flat omelettes side by side or one larger omelette, cook 3 to 4 minutes until set and light golden. Cool completely, then cut into fine ribbons.
Boil
Bring a large pot of water to a boil over high heat. Add 300g ramen noodles, cook according to packet instructions until tender. Drain immediately and plunge into ice water with ice cubes. Rub noodles between hands to remove starch, drain thoroughly.
Plate
Arrange cold noodles in two shallow bowls. Arrange ham, cucumber, egg ribbons, crab sticks, and cherry tomatoes in neat sections over noodles in each bowl without mixing. Divide dressing between bowls and pour over top, garnish with sesame seeds and scallion, serve immediately.
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