Category: Japanese

Cold Ramen Noodles (Hiyashi Chuka)

Cold Ramen Noodles Hiyashi Chuka
With the summer heat, the last thing I want to do is to be stuck cooking over a hot stove in the kitchen. I try to opt for easy, healthy, and fast meals that require not too much stove or oven action.

Cold ramen noodle bowls are a great summer dinner. They’re light yet filling, and at the same time refreshing too. The best thing is you can customize the toppings to add whatever you like. Add corn, bean sprouts, green onions, leafy greens, bbq pork, or whatever you have in your fridge or freezer. Make it vegan by omitting the eggs and meat, and replace with tofu.

Cold Ramen Noodles Hiyashi Chuka
It’s best to prepare all of the toppings ahead of time and place them into the refrigerator so that they’re chilled. Then when it’s dinner time, it’s just a matter of assembling the bowls. Easy peasy.

My cold ramen noodle version has a citrusy ponzu sauce cuts through the noodles and gives it a nice vibrant punch. The shrimp, turkey, and egg add protein to the bowl, and the cucumber and tomato are cool and refreshing. Add carrots for a little crunch, and you’ve got the perfectly balanced summer bowl.

Cold Ramen Noodles Hiyashi Chuka

Cold Ramen Noodles (Hiyashi Chuka)
Yield: 2 Servings

1 package ramen noodles
3 eggs, scrambled
3 slices turkey or meat of your choice, chopped
1/4 cucumber, sliced
1 carrot, julienned
1/2 tomato, sliced
3 shrimp, sliced in half

Additional toppings (optional):
furikake (seasoning)
sesame seeds
green onions

6 T organic ponzu*
4 T water
1 T sesame oil
1 tsp sesame seeds

*If you can’t find ponzu, just substitute 4 T soy sauce, 1 T lime juice, 1 T water, and 1 T sugar

Crack the eggs into a glass bowl and beat until scrambled. Heat a large frying pan with a little oil over medium high heat and pour about half the mixture into the pan so it fries up like a thin omelette. Cook for about 2 minutes and flip. Repeat with the remaining egg. Remove from pan and let cool before rolling it and slicing into thin strips.

In a large pot filled with boiling water, cook the noodles for 1-2 minutes, until al dente. Rinse under cold water and drain in a colander. Set aside.

Combine the ponzu, water, and sesame oil. Stir well. Add the sesame seeds on top.

When ready to serve, portion the cold noodles into bowls and arrange the eggs, turkey/meat, cucumber, carrot, tomato, shrimp (and whatever toppings) over top the noodles. Pour the sauce over the noodles, mix well and enjoy immediately.

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