All the comfort of ramen in a refreshing bowl for the warmer months. Ideal for a quick lunch or mid-week dinner, ready in 15min! Easily made vegetarian (see substitutions section).
Recipe
Serves: 2 | Time: 15 min
Ingredients
Noodles and toppings
- 2 soft boiled eggs (6min eggs)
- 3 portions of Chinese noodles (Mi Goreng noodles used in the picture)
- 1/4 cucumber, julienned
- Ham, sliced
- Togarashi (or chili flakes and toasted sesame seeds)
Sauce
- 4 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 4 tbsp water
Method
- Make the eggs: cook the eggs for 6min in boiling water. Run eggs under cold tap water once done to stop the cooking process.
- Make the sauce: combine all sauce ingredients and refrigerate whilst you prepare the rest of the ramen.
- Cook the noodles to packet instructions. Run under cold tap water once ready.
- Cut ham and cucumber: slice the ham and cut julienne cucumber (cut into matchsticks, discarding the pips in the center).
- Assemble:
- peel eggs.
- plate noodles and top with ham, cucumber, eggs and a teaspoon of togarashi (or more to taste).
- pour sauce over the noodles.
- Enjoy!
Substitutions
I highlight here the core of the dish and suggest some possible substitutions to adapt the ramen to your preferences, diet and ingredients available to you.
Core: The sauce.
Substitutions:
| Recipe components | Possible substitutions* |
| Togarashi | • Chili flakes and toasted sesame seeds • Toasted sesame seeds • Chili flakes • Furikake or blitzed nori sheet • Skip |
| Dried ramen noodles | • Ramen noodles • Any other long noodles of choice |
| Other topping option | • Thinly sliced omelette • Crab sticks • Tomato • Sliced pickled ginger • Wakame seaweed • Nori seaweed • Wood ear mushrooms • Bean sprouts • Sliced spring onion • Mayonnaise • Mustard |
Country
Japan
Japan
The Global Homecook 
One response to “Cold Ramen (Hiyashi Chuka) #1”
[…] Like any salad style dish, play around with the toppings of your liking. You can find an example of other recipe here. […]