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!
what you'll need:
» ramen noodles
» chili oil
» sesame seeds
for the sauce:
» water (or ice cubes)
» soy sauce
» rice vinegar
» sesame oil
» black pepper
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.
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.
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.
Peel the egg out of the pan and transfer it to a chopping board. Roll it up and thinly slice. Set aside for later.
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.
Thinly slice all your toppings. Place the chilled noodles on a serving plate and arrange the toppings of your choice.
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!
FULL RECIPE »
See the full post for more information plus substitutes and additional ingredient ideas!
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