As the temperature rises, you can find Hiyashi Chuka (冷やし中華, cold ramen) everywhere in Japan because the hot and humid summer can be challenging and heat stroke is not rare. A bowl of hot ramen is just too much to handle. So I referred to this recipe and tried to make a cold ramen at home.
Basically, you just have to make enough sauce and make it right, then you’re good to go.
Ingredients
Serves : 2
- 2 Chinese noodles
- 4 slices ham
- 2 eggs, beaten
- 1 cucumber
- 10 cherry tomatoes
- ★ 4 tbsp rice vinegar
- ★ 4 tsp sugar
- ★ pinch of salt
- ★ 1 tsp soy sauce
- ★ 2 tsp sesame oil
- ★ 4 tsp sesame
How to Make Hiyashi Chuka (Cold Ramen)
- Mix all the ★ ingredients together in a small bowl.
- Cook the egg into a thin omelette, then cut into strips.
- Cut the ham and cucumber into think strips as well, cut the tomatoes into half.
- Cook the Chinese noodles as per packet instructions, then run under cold water and drain.
- Place the noodles on a plate, then put all the ingredients as toppings, pour over the sauce. Serve in room temperature.
