Hiyashi Chuka Ramen Recipe • 20 min
Step 1 Whisk together soy sauce, vinegar, sugar, sesame oil and cold water in a medium bowl. Set aside.
Ingredients · Servings 4
- 6 tablespoons low-sodium soy sauce or shoyu
- 6 tablespoons rice vinegar or distilled white vinegar
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- ¾ cup cold water
- 2 large eggs
- Salt
- 1 tablespoon vegetable oil, divided
- 2 (5-ounce) packages of dried Japanese curly noodles or 4 packages of ramen noodles, seasoning saved for another use
- 3 Persian cucumbers, thinly sliced
- 1 to 2 tomatoes on the vine or beefsteak tomatoes, quartered and thinly sliced
- Kernels from 2 ears of corn (about 1 ½ cups)
- 4 slices ham (about 4 ounces), thinly sliced
- 2 scallions, thinly sliced (about ½ cup)
- Shichimi or crushed red pepper, optional
Method · 20 min
- Whisk together soy sauce, vinegar, sugar, sesame oil and cold water in a medium bowl. Set aside.
- Whisk the eggs and a pinch of salt in a small bowl until the eggs are thoroughly combined. Heat a small skillet over medium-low heat. Add about ⅓ of the vegetable oil and swirl to coat the pan, add about ⅓ of the beaten egg (about 2 to 3 tablespoons) and tilt to spread into a thin layer, like a very thin omelet. Cook until the egg is set (you do not have to flip it), 30 to 45 seconds, then transfer the cooked egg onto a plate. Repeat two more times with the remaining vegetable oil and beaten egg. Let the thin egg crepes cool completely, then roll them up and thinly slice into strips.
- Meanwhile, bring a large pot of water to a boil and cook the noodles according to package instructions. Drain the noodles completely and rinse under cold water, swishing the noodles around in the water with your hands to help cool completely. Drain the noodles, squeezing them lightly with your hands, to wring out excess water. Divide the cooled noodles among 4 bowls.
- Divide the cucumbers, tomatoes, corn, ham and egg strips amongst the four bowls of noodles. Top each with sliced scallions and then pour soy and vinegar mixture into each bowl. Serve with shichimi or crushed red peppers if desired.
- Step 2 Whisk the eggs and a pinch of salt in a small bowl until the eggs are thoroughly combined. Heat a small skillet over medium-low heat. Add about ⅓ of the vegetable oil and swirl to coat the pan, add about ⅓ of the beaten egg (about 2 to 3 tablespoons) and tilt to spread into a thin layer, like a very thin omelet. Cook until the egg is set (you do not have to flip it), 30 to 45 seconds, then transfer the cooked egg onto a plate. Repeat two more times with the remaining vegetable oil and beaten egg. Let the thin egg crepes cool completely, then roll them up and thinly slice into strips.
- Step 3 Meanwhile, bring a large pot of water to a boil and cook the noodles according to package instructions. Drain the noodles completely and rinse under cold water, swishing the noodles around in the water with your hands to help cool completely. Drain the noodles, squeezing them lightly with your hands, to wring out excess water. Divide the cooled noodles among 4 bowls.
- Step 4 Divide the cucumbers, tomatoes, corn, ham and egg strips amongst the four bowls of noodles. Top each with sliced scallions and then pour soy and vinegar mixture into each bowl. Serve with shichimi or crushed red peppers if desired.
I think we can all agree on calling this the “cold noodle summer”, yet after many recipes, this is the first one making me a believer.
I was scrutinizing the photo trying to figure out why there were two kinds of noodles. And I couldn’t make sense of it based on the ingredients. I finally realized that at 10 o’clock, what I thought were another kind of noodles, is actually strips of the cooked egg. So I thought I’d post that here in case anyone else is having the same question.
Is the corn steamed, roasted or raw?
I doubt it’s raw and sense you could cook it as you desire. It is unclear from the recipe, for sure.
However you like it. It is generally steamed (then cooled) in Japan.
