This is what my children would ask for dinner as soon as the weather warms up: Chilled curly wheat noodle topped with cool cucumber, crunchy carrots, juicy and vibrant tomato and chilled and shredded meat (or substitute tofu) drizzled with refreshing sesame vinaigrette. Most of all, this salad-like noodle dish has well-balanced ingredients (grain, vegetable, protein, seeds, egg), the balance of flavor element (sweet, sour, salty, fatty, and pungent), and will make you full and satisfied.

Toppings for Hiyashi Chuka is forgiving, and you can add almost anything to make it your own. To make vegetarian, we substitute meat with sliced kitsune, follow the instructions for making abura-age in the recipe below:

Inari Sushi Recipe

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Hiyashi Chuka, Chilled Ramen

Chilled curly wheat noodle topped with cool cucumber, crunchy carrots, juicy and vibrant tomato and chilled and shredded meat (or substitute tofu) drizzled with refreshing sesame vinaigrette.

Course entree, Main Course

Cuisine asian, Japanese

Keyword cold noodles, karashi mustard, kinshi-tamago, ramen, root vegetables, sesame dressing

Prep Time 15

Cook Time 15

Servings people

Calories 1558kcal

Cost $10.00

Equipment

Suribachi (Japanese mortar)
Surikogi (Japanese pestle)

Ingredients

16 oz cooked ramen noodles
6 slices cucumber julienned
6 slices carrots julienned
1/4 medium tomato cut into 4 wedges
6 oz chilled and shredded chicken or pork substitute 6 pockets of Kitsune for vegetarian
4 sheets Kinshi-Tamago
1 spring green onion green parts chopped
1 teaspoon sesame seeds
1/2 teaspoon Karashi Mustard optional

Sesame Dressing:

1 tablespoon toasted sesame seeds
1 teaspoon sugar
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoon water
2 tablespoon sesame oil

Kinshi-Tamago:

2 eggs
1 teaspoon sugar
2 pinches salt
1 teaspoon vegetable oil for cooking

Instructions

Gather ingredients

Make Sesame Dressing:

Grind sesame seeds using Suribachi and Surikogi (Japanese mortar and pestle).
In a medium jar, combine ground sesame seeds, sugar, soy sauce, rice vinegar, water, and sesame oil. Cover with a lid and shake it vigorously. Keep it in the refrigerator until ready to use.

Make Kinshi-Tamago:

Mix eggs, sugar, and salt in a bowl.
Heat a small frying pan and drizzle one teaspoon of cooking oil. Pour a quarter of the egg mixture to the pan and spread it around to cover the pan. When the egg is about to set, flip the sheet using a spatula or chopsticks.
As soon as the egg is cooked, transfer it to a cutting board. Make three more sheets.
To Chiffonade Tamago: Stack the sheets of Tamago on top of each other and roll them into a cigar.
Using a sharp knife, slice the egg into ribbons.

Make Hiyashi Chuka:

Prep ingredients.
Cook the rame noodles according to the package instructions (or make your own). Rinse the noodle under cold water to remove excess starch and to make it chilled. Drain the noodles well.
Portion the noodles on each plate. Arrange the prepared ingredients from top to bottom, mimicking the flower. Make sure to alter the color to make it visually appealing. Drizzle the dressing and top and garnish with chopped green onions and sprinkle of sesame seeds. Serve immediately.

Notes

The nutritional information provided below for the recipe is only an estimated provided by an online information service and calculator. Under no circumstances will The Japanese Kitchen or its owners be responsible for any loss or damage resulting from the information contained in this website. By using this content, you agree to these terms and conditions.

Nutrition

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Hayashi Chuka, Chilled Ramen