Cold Ramen Noodles (Hiyashi Chuka)

A chilled ramen noodle dish with various vegetables and meat toppings, and a ponzu sesame soy sauce dressing.

Course Main Course

Cuisine Asian, Japanese

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 177kcal

Author Michelle

Ingredients

1 pkg ramen noodles
2 eggs scrambled & cooked, sliced
3 slices ham or meat of your choice sliced
6 cooked shrimp
¼ cucumber sliced
1 carrot julienned
1 tomato sliced

Additional toppings (optional):

corn
seaweed/wakame
furikake seasoning
sesame seeds
green onions

Sauce:

6 tablespoon ponzu*
4 tablespoon water
1 tablespoon sesame oil
1 teaspoon sesame seeds

Instructions

Cook the noodles:

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 and chill in the fridge.

Cook the eggs:

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. Remove from pan and let cool before rolling it and slicing into thin strips.

Prepare the sauce:

In a small bowl, combine the ponzu, water, and sesame oil. Stir well. Add the sesame seeds on top.

Assemble:

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

Notes

*If you can't find ponzu, just substitute 4 tablespoon soy sauce, 1 tablespoon lime juice, 1 tablespoon water, and 1 tablespoon sugar and mix together.

Nutrition