Hiyashi Chuka (Cold Ramen)
Cold noodles, chicken teriyaki, shrimps, cucumber, tomatoes, thinly sliced omelette drizzled with sweet, salty and spicy dressing.
(1 pack = 150 grams)
For the dressing
I used Kikkoman
do not substitute any other kind of vinegar
sesame seed oil
toasted sesame seeds
For the toppings
sesame seed oil
beaten with two pinches of salt
12 to 16
shelled and deveined
(imitation crab sticks available in Asian groceries)
(any flavor) to garnish
Prepare the noodles
Boil two liters of water in a pot. Drop in the ramen.
Using tongs or chopsticks, separate the noodles. Cook for about a minute then drain.
Dump in a bowl of iced water and stir. Allow to noodles to turn cold. Drain. Set aside.
Make the dressing
In a bowl, mix together all the ingredients for the dressing.
Taste. If you prefer a different balance of salty, sour and sweet, adjust the amount of soy sauce, rice vinegar or sugar. If you prefer a stronger ginger flavor, add more grated ginger.
Prepare the toppings
Drizzle a bit of sesame seed oil into a large non-stick frying pan.
Pour in the beaten eggs, tilting the pan around to make the egg spread. Cook just until set.
Using a spatula, lift one side of the egg and proceed to roll the omelette into a log. Slide onto a chopping board and slice thinly.
Boil and inch of water with two pinches of salt.
Spread the shrimps and cook one minute per side.
Scoop out and set aside.
Cut the chicken teriyaki into thin strips.
Peel the cucumber. Split vertically and scoop out the seeds. Cut the cucumber into matchsticks.
Core the tomatoes and slice.
Shred the kani (just pull the strips apart).
Assemble the hiyashi chuka
Divide the noodles among four bowls.
Arrange the toppings around the noodles.
Spoon the dressing over the noodles and toppings.
Garnish with aonori and furikake.
Serve the hiyashi chuka.
Updated from a recipe originally published in September 5, 2017
Hiyashi Chuka (Cold Ramen) https://devour.asia/hiyashi-chuka-cold-ramen/ September 1, 2021