Hiyashi Chuka (Cold Ramen Salad)
Hiyashi Chuka (Cold Ramen Salad)
Rated 5.0 stars by 1 users
Author:
Sharon Flynn
Another hot day cold noodle dish on rotation -and I think this is closer to the 'Cold Cut's' or mid 80's 'salad' that mum fed us for dinner on hot summer days. Salad - but make it noodles.
This is refreshing and delicious - and to me in my 20's Japan life era, a favourite. I used to teach conversational English as a side gig - to kids, teenagers, business men and university students - but my absolute favourites were the older women - and in particular - there was one gaggle of wonderful older ladies, old friends who were pretty much doing it for entertainment - a reason to meet and keep active.
They would served me lunches if we were at one of their homes, sometimes they took me out to lunch; and we chatted over lunch. They practiced their English and tried to catch up on each others' news in English - and then organise me by trying to get me married (I was 24! They said - I was a Christmas Cake - 25 is also prime, but then 26.... and oops by 27, 28... the cake becomes less appealing... something like that! haha omg)
Anyway - this was one of the dishes I had an all of their homes in the summer - and a very fond memory. I find it hard to make it replicate exactly every time - but maybe it was because I was young, away from home and being fed by a loving hand, and listening to those ladies cluck around me. x Ha - one of them would always get the words - 'chicken' and 'kitchen' mixed up. So funny.
Ingredients
For the noodles and toppings:
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400g fresh ramen noodles
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2 eggs, beaten and made into thin omelette, then julienned
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1 cucumber, julienned
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200g ham or char siu, julienned
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2 tomatoes, cut into wedges
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Pickled ginger (gari or watermelon rind pickle)
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Toasted sesame seeds
- White Kimchi or Wakame & Ginger Sauerkraut
For the sauce:
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4 tablespoons white soy sauce
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3 tablespoons rice vinegar
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2 tablespoons sesame oil
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1 tablespoon sugar
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2 teaspoons grated ginger
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1 clove garlic, grated
Directions
Cook ramen according to package instructions, drain, and rinse under cold water until completely chilled. Drain well and toss with a little sesame oil to prevent sticking.
Whisk together all sauce ingredients until sugar dissolves.
Arrange noodles in shallow bowls. Top with neat piles of egg strips, cucumber, ham, and tomato wedges arranged like colorful spokes. Add your Kimchi or Kraut. Drizzle with sauce, garnish with pickled ginger and sesame seeds. Slurp this up.
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