Hiyashi Chuka Noodles

Ramen noodles are served cold with chili sauce, cucumber, and carrots as well as ham and egg. This recipe is for a common cold noodle salad in Japan.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 236 Calories

Ingredients

• 2 tablespoons white sugar
• 1 egg, beaten
• 1 carrot, grated
• 1 teaspoon sesame oil
• 3 tablespoons soy sauce
• 3 tablespoons white vinegar
• 2 (3 ounce) packages ramen noodles
• 5 tablespoons chicken stock
• 1 slice cooked ham, cut into thin strips
• 0.5 teaspoon chili oil
• 0.5 cucumber, julienned
• 0.25 sheet nori, cut into thin slices
• 1 tablespoon hot Chinese mustard

Recipe Instructions

Step 1

Combine chicken stock, soy sauce, vinegar, sugar, sesame oil, and chili oil in a small bowl, stirring until sugar dissolves.

Step 2

Bring a saucepan of water to a boil. Cook ramen noodles in the boiling water for 2 minutes. Drain immediately; refrigerate noodles until cold.

Step 3

Meanwhile, heat a small nonstick skillet over medium heat. Pour in beaten egg and tilt the skillet until egg thinly coats the bottom of the skillet and is firm; fold egg in half and remove from the skillet. Slice cooked egg into thin strips.

Step 4

Divide cold noodles between serving plates; top with separate piles egg, ham, carrot, and cucumber. Pour soy sauce mixture over top; sprinkle with nori. Serve with hot mustard on the side.