Hiyashi Chuka (Cold Ramen Salad)
Another hot day cold noodle dish on rotation -and I think this is closer to the 'Cold Cut's that mum fed us on hot summer days. Salad but make it noodles. This was a revelation to me in my 20's Japan life era. I used to teach conversational English as a side gig to several kids and teenagers - but my absolute favourite was to a gaggle of wonderful older ladies. They served me lunches and took me out to lunch and we chatted. They practiced their English - tried to get me married (I was 24! A Christmas Cake - after 25, then 26.... by 27 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 replicate but maybe it was because I was young, away from home and being fed by a loving hand. x
For the noodles and toppings:
- 400g fresh ramen noodles
- 2 eggs, beaten and made into thin omelette, then julienned
- 1 cucumber, julienned
- 200g ham or char siu, julienned
- 2 tomatoes, cut into wedges
- Pickled ginger
- Toasted sesame seeds
For the sauce:
- 4 tablespoons white soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 2 teaspoons grated ginger
- 1 clove garlic, grated
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. Drizzle with sauce, garnish with pickled ginger and sesame seeds. Slurp this up.
