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Hiyashi Chuka (Cold ramen salad)

Hiyashi Chuka (Cold Ramen Salad)

On a hot day, why not try Hiyashi Chuka, one of Japan’s classic summer dishes? Chilled noodles topped with a colorful variety of ingredients are served with a light, tangy dressing, making a cool and refreshing meal that helps you beat the summer heat.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2

Ingredients
 
 

  • 2 servings Chinese-style noodles (about 3.5 oz/100 g each)
  • 1 Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
  • 1.5 oz deli-sliced ham
  • 1 tomato (about 5.3 oz/150 g)

For the soy sauce-based dressing:

  • 2 Tbsp water
  • ½ tsp Chinese-style chicken bouillon powder
  • 3 Tbsp soy sauce
  • 3 Tbsp rice vinegar
  • ½ Tbsp sugar
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp toasted sesame seeds

For the sesame sauce-based dressing:

  • 1 ½ Tbsp water
  • 3 Tbsp white sesame paste
  • 1 ½ Tbsp soy sauce
  • 1 ½ Tbsp rice vinegar
  • ½ Tbsp sugar
  • 1 tsp toasted sesame oil

Kinshi tamago (Japanese thin egg strips):

  • 1 large egg (about 2.1 oz/60 g, including shell)
  • ¼ tsp sugar
  • ⅛ tsp salt

Instructions
 

To make the dressing (choose one of the following options):

  • Soy Sauce-Based Dressing: In a bowl, combine the water and chicken bouillon powder, stirring until dissolved. Then, add soy sauce, rice vinegar, sugar, sesame oil, and sesame seeds, and mix well. Refrigerate the dressing until ready to use. (If you are making hiyashi chuka for the first time, I recommend starting with this classic flavor.)
    Sesame Sauce-Based Dressing: In a bowl, combine the water, sesame paste, soy sauce, rice vinegar, sugar, and sesame oil, then mix well. Refrigerate the dressing until ready to use.
    hiyashi chuka_instruction-a-1

Preparing the cucumber, ham, and tomato:

  • Slice the cucumber diagonally, then cut it into thin strips. Cut the ham into thin strips. Cut the tomato into thin wedges.
    hiyashi chuka_instruction-b-1

Steps for making kinshi tamago (thin egg strips):

  • Crack the egg into a bowl, add sugar and salt, and beat well until the egg whites are fully broken up.
    To break up the egg whites thoroughly, place the tips of your chopsticks against the bottom of the bowl and move them quickly back and forth without lifting them. For an even smoother, more refined finish, strain the egg mixture through a fine-mesh sieve.
    hiyashi chuka_instruction-c-1
  • Heat oil in a pan over medium-low heat. Once the oil is hot, use a paper towel to spread it evenly across the entire surface of the pan, including the edges. Then, remove the pan from the heat and let it sit for about 30 seconds.
    hiyashi chuka_instruction-c-2
  • Pour the egg mixture into the pan and swirl it so that the egg spreads into a thin, even layer. Use just enough to cover the pan from center to edges. The egg mixture will begin to set from the residual heat, so use only enough that it barely moves when you tilt the pan.
    hiyashi chuka_instruction-c-3
  • Return the pan to the stove and cook over medium-low heat. Once about 80% of the surface looks set, turn off the heat, cover the pan, and let it steam for 1-2 minutes.
    hiyashi chuka_instruction-c-4
  • Carefully remove the egg sheet from the pan, taking care not to tear it, and let it cool. If there is still a lot of egg mixture remaining, or if you are making more than two servings, repeat the process, starting from Step 2 (beginning with oiling the pan), until all of the egg mixture is used up.
    hiyashi chuka_instruction-c-5
  • Once all of the egg sheets have been cooked and cooled, fold each one in half, then gently roll it into a loose cylinder. Slice into thin strips about 1/16 inch (1-2 mm) wide.
    hiyashi chuka_instruction-c-6

Steps for boiling noodles:

  • Bring a large pot of water to a boil. Cook the Chinese-style noodles according to the package directions.
    hiyashi chuka_instruction-d-1
  • Drain the noodles in a colander, rinse under cold running water until chilled, then drain well.
    hiyashi chuka_instruction-d-2

Plating process:

  • Place the noodles in a neat mound in the center of rimmed plates. Arrange the cucumber, ham, tomato, and kinshi tamago around the noodles, leaning them against the mound for an attractive presentation. Pour the dressing over the noodles and toppings just before serving.
    hiyashi chuka_instruction-e-1

Notes

  • This dish is not ideal for storage because the noodles will absorb the dressing and become overly soft.
  • If the dressing has not been added yet, the dish can be stored in the refrigerator until the next day. For best results, store the noodles and toppings separately so that the noodles don't absorb moisture released by the toppings, and combine everything just before serving. To prevent the noodles from sticking together, toss them with a small amount of oil before storing.
  • The dressing on its own can be stored in the refrigerator for up to 3 days.
  • The Nutrition Facts label is based on the soy sauce-based dressing. When the sesame-based dressing is used, the calorie content is approximately 527 kcal.

Nutrition

Calories: 470.2kcal Carbohydrates: 68.95g Protein: 21.15g Fat: 14.29g Saturated Fat: 2.66g Polyunsaturated Fat: 5.13g Monounsaturated Fat: 5.13g Trans Fat: 0.01g Cholesterol: 97.36mg Sodium: 2105.71mg Potassium: 536.57mg Fiber: 7.5g Sugar: 6.84g Vitamin A: 745.91IU Vitamin C: 16.73mg Calcium: 115.75mg Iron: 2.74mg
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Egg, Main Dishes, Noodle Dishes, Quick, Vegetable
Keyword: Chinese-style noodles, cucumber, egg, ham, tomato
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