Description
This Hiyashi Chuka is a refreshing Japanese cold noodle dish topped with a variety of colorful ingredients like sliced vegetables, chicken or ham, and egg, served with a tangy sesame dressing.
Ingredients
Units
Scale
- 2 servings Hiyashi Chuka noodles (see section above for more info), cooked
- 2 small slicer tomatoes
- 1/2 large cucumber
- 1/2 cup thinly sliced ham, shredded chicken, or imitation crab
- 2 eggs
- Optional garnish: roasted sesame seeds, green onions, beni shoga (red pickled ginger)
- 2 tbsp toasted sesame seeds
- 2 tbsp soy sauce
- 1 tbsp miso
- 1/2 tbsp sugar
- 2 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1/4 cup chicken broth
- 1/2 tbsp grated ginger
Instructions
- Cook your noodles according to package instructions then rinse under cold water. To a medium-sized serving bowl(s), add your noodles.
- To a small bowl, add your toasted sesame seeds, along with all other dressing sauce ingredients. Set aside.
- Begin by slicing your tomatoes into thin wedges and set aside.
- Julienne your cucumber and set aside.
- To a small bowl, whisk your egg for one minute. Then, to a greased, medium-sized pan over medium-high heat, add in your egg mixture and tilt the pan to allow the egg to coat the entire base.
- Allow to cook for ~2-3 minutes, or until egg is cooked all the way through. Remove from heat and julienne. Set aside.
- Top each serving bowl of ramen noodles with 1/4 cup of ham/chicken/imitation crab, the julienned egg, the tomato, and the cucumber. For a more traditional look, neatly place the toppings on top of the noodles in a colorful, fan-like pattern. You can also add sliced green onions or a sprinkle of roasted sesame seeds for garnish.
- Finish by drizzling the dressing/sauce on top. For a cleaner look, pour the dressing on the outer rim of the noodles.