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Hiyashi Chuka (Chilled Ramen)

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A refreshing Japanese chilled ramen dish topped with colorful vegetables, shrimp, and egg, all tossed in a tangy soy-vinegar dressing. Perfect for warm days when you want something light yet satisfying.

Ingredients

  • 3 tablespoons plain rice vinegar
  • 1 tablespoon sugar
  • 3 tablespoons soy sauce (or Tamari for gluten free)
  • 1 tablespoon water
  • 1 tablespoon toasted sesame oil or chili oil
  • 1/2 tablespoon white sesame seeds
  • 12 ounces fresh ramen noodles or 6 ounces dry ramen noodles
  • 2 large eggs, whisked
  • 1/4 English cucumber, julienned
  • 4 cooked shrimp, sliced in half lengthwise
  • 1/2 cup shredded iceberg lettuce
  • 2 green onions, thinly sliced on the bias
  • 6 cherry tomatoes, sliced in half
  • Hot Japanese mustard (karashi mustard), optional

Instructions

  1. Whisk together rice vinegar, sugar, soy sauce, water, sesame oil, and sesame seeds until the sugar dissolves. Set aside.
  2. Heat a lightly oiled pan over medium heat. Add whisked eggs and spread into a thin layer. Cook for 1-2 minutes until set. Fold into a rectangle, remove from pan, cool slightly, then slice into thin strips.
  3. Cook ramen noodles according to package directions. Drain and rinse under cold water, then drain היט and divide between two bowls.
  4. Arrange cucumber, shrimp, lettuce, green onions, tomatoes, and egg strips over the noodles. Pour sauce on top and serve with optional karashi mustard.

Notes

  • For a vegan version, replace eggs with carrot ribbons and shrimp with cubed firm tofu.
  • Use tamari instead of soy sauce to keep the dish gluten free.
  • Rinse noodles thoroughly to achieve the proper chilled texture.
  • Serve immediately for best flavor and texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/hiyashi-chuka-chilled-ramen/