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Authentic Hiyashi Chuka - Cold Ramen

A recipe for cold and super colorful ramen for enthusiasts who still want to enjoy it in summer without succumbing to excess heat!
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5/5 (23)
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main course, Soups and broths
Cuisine: Japanese
Servings: 2 people
Calories: 196kcal
Author: Marc Winer

Ingredients

Sauce

  • 8 tablespoons light soy sauce
  • 5 tablespoons of sugar
  • 4 tablespoons rice vinegar
  • 2 tablespoon water
  • 2 tablespoon sesame oil
  • 0.5 teaspoon of ginger grated
  • 1 tablespoon of sesame seeds

Omelet

  • 4 eggs
  • 2 teaspoon of sugar
  • 2 pinches salt

Other Ingredients

  • 2 portions of Ramen Noodles
  • 1 cucumber julienned
  • 1 tomato cut into quarters
  • 4 slices of ham thinly sliced
  • 8 sticks of surimi shredded
  • Benishoga pickled ginger, optional
US Customary - Metric

Procédé

  • Mix all the ingredients for the sauce and refrigerate.
    8 tablespoons light soy sauce, 5 tablespoons of sugar, 4 tablespoons rice vinegar, 2 tablespoon water, 2 tablespoon sesame oil, 0.5 teaspoon of ginger, 1 tablespoon of sesame seeds
    ingrédients pour la sauce
  • Mix the ingredients for the omelet.
    4 eggs, 2 teaspoon of sugar, 2 pinches salt
    ingrédients pour l'omelette
  • Lightly oil your pan and pour in the egg mixture.
  • Cover the pan and cook over medium-low heat until the omelet is cooked.
    omelette en train de cuire
  • Transfer to your work surface and cut the omelet into thin strips.
  • Cook the noodles for 3 minutes or until al dente.
    2 portions of Ramen Noodles
    nouilles en train de cuire
  • Drain and plunge the noodles into ice water until they are well chilled.
  • Drain the excess water well, then transfer the noodles to a deep plate. Meanwhile, cut the ingredients as indicated in the list
    1 cucumber, 1 tomato, 4 slices of ham, 8 sticks of surimi
    ingrédients découpés
  • Garnish with julienned cucumbers, tomato quarters, sliced ham, and surimi.
    légumes mis
  • Sprinkle with sesame seeds and benishoga (pickled ginger).
    Benishoga
  • Pour the sauce over just before serving.

Notes

Enjoy with Japanese mustard for a spicy taste if you like.
The only constraint is to let all the ingredients cool down properly. This can indeed take some time. The Hiyashi Chuka recipe is actually a matter of organization. So I recommend starting with the omelet and the vinaigrette, which need to be refrigerated.
Additionally, slicing the omelet is a step that can also take some time. And no stress, it's absolutely not difficult. While it's cooling, you can tackle the vegetables.
Keep them cool afterwards as well; the result will only be better. As for the noodles, you just need to rinse them in cold water after cooking.

Nutrition

Calories: 196kcal | Féculents: 11g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 329mg | Sodium: 809mg | Potassium: 491mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1096IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 2mg
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