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Hiyashi Chuka (Cold Ramen Noodle Salad)
Serves 2 · About 30 min
A summer noodle dish: boiled and chilled Chinese noodles topped with thin egg strips, ham, cucumber and tomato, with a sweet and sour soy sauce and vinegar dressing.
① Make the dressing and chill it→② Make the thin egg strips→③ Cut the fillings→④ Boil the noodles and chill them→⑤ Arrange on plates
What to buy
Noodles (chilled)
Meat & eggs
Vegetables
Seasonings
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How to make it
1
Make the dressing and chill it
- In a small bowl, put 3 tbsp soy sauce, 3 tbsp vinegar, 2 tbsp sugar, 3 tbsp water and 2 tsp sesame oil
- Mix well with a spoon until the sugar dissolves, then put it in the fridge
How to tell it's doneWhen you run a spoon along the bottom of the bowl, there are no gritty grains of sugar.
2
Make the thin egg strips
- Crack 2 eggs into a bowl, add 1 tsp sugar and a pinch of salt, and beat well with cooking chopsticks
- Put 1/2 tsp vegetable oil in a frying pan and spread it thinly all over with a paper towel. Heat over medium-low heat
- Pour in half of the egg mixture and swirl the pan to spread it thin
- When the top is dry, slide the chopsticks in from the edge, flip it, cook 10 seconds, and move it to the cutting board
- Make 1 more sheet the same way with the rest of the oil and egg mixture
How to tell it's doneThe top of the egg has no runny liquid parts and is dry and yellow all over. When flipped, it is just slightly browned.
Be carefulIf the heat is too high, it burns brown and gets holes. If it smokes, take the pan off the heat for a moment.
3
Cut the filling into thin strips
- When the egg sheets are cool, stack the 2 sheets on the cutting board, roll them up, cut from the end into 2–3 mm wide strips, and loosen them
- Stack the 4 slices of ham, cut in half, then cut into thin strips 3 mm wide
- Cut the cucumber diagonally into thin slices 5 cm long, then line them up and cut into thin strips 3 mm wide
- Remove the stem from the tomato and cut it into 8 wedges
How to tell it's doneThe 4 toppings (egg, ham, cucumber and tomato) are each set out separately.
4
Boil the noodles and chill them in ice water
- Put water and ice in a bowl to make ice water
- Bring 2 L water to a boil in a pot, loosen the noodles and add them. Boil for the time on the package
- Drain in a colander. Rub the noodles with your hands under running water to wash off the slimy surface
- Put them in the ice water for 1 minute to chill, then drain in the colander. Shake the colander up and down many times to drain well
How to tell it's doneThe noodles feel cold, and almost no water drips from the bottom of the colander.
Be carefulIf you do not drain them enough, the dressing gets watery.
5
Arrange on plates and pour the dressing over
- Put half of the noodles on each flat plate
- Arrange the egg, ham and cucumber in separate sections on top of the noodles, and put 4 tomato wedges on the edge of each plate
- Pour half of the dressing from the fridge over each plate. If you like, put a little mustard on the edge of the plate
ReadyEat while mixing the noodles and toppings well with the dressing.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The sauce is wateryThe noodles were not drained enough in step 4. Next time, shake the colander longer.
The noodles stick together in clumpsYou did not wash off the slime in step 4. Next time, rub them well under running water.
The egg sheets tearYou flipped the egg in step 2 before the top was dry. Next time, wait until there is no liquid left on top.
Too sourIf you like, add sugar 1 tsp at a time and mix.
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