Hiyashi Chuuka Soba Cold Ramen Salad Food

HIYASHI CHūKA (COLD RAMEN SALAD)

Steps:

• Make the dressing by whisking together the water, soy sauce, tahini, rice vinegar, sesame oil, sugar, ginger, salt and white pepper until the dressing is emulsified.
• Prepare all the toppings.
• Boil the noodles according to the package directions.
• Drain the noodles and wash them with running cold water to remove any excess starch from the surface of the noodles.
• Put the noodles in a bowl of ice water to chill them, and then drain the noodles well, removing any excess ice.
• Split the noodles between two bowls, and then drizzle with some of the dressing.
• Arrange the cucumber, tomatoes, ham, and usuyaki tamago on top of the noodles and then garnish with sesame seeds. Serve the hiyashi chuka with extra dressing on the side.

HIYASHI CHUKA NOODLES

Steps:

• Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl, and stir until the sugar dissolves. Set aside.
• Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2 minutes. Drain immediately, and refrigerate noodles until cold. Meanwhile, heat a small nonstick skillet over medium heat. Pour in the beaten egg and tilt the pan to thinly coat the bottom with egg. When firm, fold the egg in half and remove from the pan. Slice into thin strips.
• To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot, and ham. Pour the sauce over the top and sprinkle with crumbled nori. Serve with a touch of hot mustard on the side.

HIYASHI CHUUKA SOBA (COLD RAMEN SALAD)

Steps:

• Prepare the noodles. Bring a large pot of water to a boil, drop in the noodles and cook until al dente. Drain and run under cold water until well chilled. Set aside.
• Prepare the egg. Start by making an egg crepe. Heat a large non-stick pan to medium-high, and in a small bowl, beat eggs. Use a folded piece of paper towel dipped in vegetable oil to evenly coat the surface of the hot pan. Pour in of the beaten egg, and swirl it to make an even crepe. Cook until set and mostly cooked through, and gently flip the crepe. Cook the second side for a few seconds, and remove from the pan. Repeat with the other half of the beaten egg to create a second crepe. Cut each crepe into three even strips and then shred.
• Prepare the rest of the salad toppings. Julienne cucumber, ham and tomatoes (quarter cherry tomatoes, if using).
• Make the dressing. Whisk dressing ingredients together (or shake them together in a jar).
• Assemble the salad. On individual plates, arrange the salad toppings over a base of ramen noodles. Pour a quarter of the dressing over each salad, and garnish with nori and/or sesame seeds. Serve with a dollop of hot English mustard, if desired.
• Serves 4

HIYASHI CHUKA (JAPANESE SUMMER SALAD WITH EGG NOODLES, HAM AND G

Steps:

• All ingredients should be as cold as possible for maximum body-chilling benefit.
• Divide chilled noodles among serving plates.
• Add toppings of your choice.
• My personal favorite is ham, omelette, cucumber, carrot, bean sprouts and ginger.
• Add dressing of your choice just before eating.