Hiyashi Chuka

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Ramen Noodle Salad

Hiyashi Chuka is a cold, refreshing noodle dish topped with a variety of thinly sliced vegetables, meat and egg crepe mixed with a tangy sauce. Very little cooking is required and you have it on your table in just 20 minutes, perfect for summer!

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Hiyashi Chuka

Yield

2 servings

Type

Noodles

Time

20 minutes

Level

Easy

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what you'll need:

» egg » cucumber » tomato » carrot » ham » ramen noodles » mayonnaise (optional) » chili oil (optional) » sesame seeds (optional)

for the sauce:

» water (or ice cubes) » soy sauce » rice vinegar » sugar » sesame oil » black pepper

Make sauce

Mix water, soy sauce, rice vinegar, sugar, sesame oil and black pepper in a jug. If you want it to be extra cold, add ice. Store in the fridge until serving time.

1

Whisk egg

Preheat a pan on medium-low. While you wait, crack an egg into a bowl and whisk. Pour it through a fine mesh sieve to make it smooth.

2

Cook egg crepe

Add cooking oil and spread it evenly using kitchen paper. Add the egg in a thin layer (do multiple batches if necessary) and cook until 80% done. 

3

Slice

Peel the egg out of the pan and transfer it to a chopping board. Roll it up and thinly slice. Set aside for later.

4

Cook noodles

Boil the noodles according to the instructions on the packaging. Once done, drain and wash with cold water. Chill with ice cubes for a few minutes.

5

Assemble

Thinly slice all your toppings. Place the chilled noodles on a serving plate and arrange the toppings of your choice.

6

Serve

Pour the sauce in the middle so that it sinks to the bottom and garnish with mayo, chili oil and sesame seeds (optional). Mix well before eating and enjoy!

7

See the full post for more information plus substitutes and additional ingredient ideas!