Hiyashi Chuka (Cold Ramen Salad)

Recipe PREP 30 min COOK 15 min

Hiyashi Chuka (Cold Ramen Salad)

PREP 30 min COOK 15 min

Description & Benefits

Hiyashi chuka is a popular summertime noodle dish in Japan, served refreshingly cold. This deliciously vegetarian version is a great way to get lots of veggies into your day.

Cucumbers, corn, carrots, and tomatoes are full of vitamins, minerals, fiber, and antioxidants. The dressing is full of gut-promoting fermented sauces that help improve mood and immune function.

Ingredients

2 SERVES

Dressing

1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) rice vinegar
2 Tbsp (30 ml) mirin
1 Tbsp (15) ml water
1-inch piece (10 g) fresh ginger, peeled and finely grated
1 tsp sesame oil

Cold Ramen Salad

8 oz (225 g) fresh ramen noodles
2 eggs (optional)
1 ear of corn or 6 ears of baby corn, boiled until the kernels are tender (cut from the cob if using regular corn)
4 scallions, white and green parts
2 ( 120 g) small carrots
2 small, firm (Japanese or Persian) cucumbers
1 ripe red tomato, seeds removed
1/2 avocado
1/2 to 1 cup (50 g) radish sprouts or microgreens
1 Tbsp (8 g) sesame seeds
Spicy Japanese mustard, for serving

Directions

Step 1

Mix together the soy sauce, vinegar, mirin, water, ginger, and sesame oil in a small bowl and set aside in the refrigerator to chill.
Step 2

Bring a large pot of water to a rapid boil. Add the ramen noodles, separating them as you carefully lower them into the water. Cook, stirring often, until just al dente, about 2 minutes. Drain the noodles in a strainer, rinsing them under cold water to stop the cooking process. Put the strainer of noodles on a plate in the refrigerator to drain well and chill.
Step 3

If including egg: In a small bowl, beat 1 egg with a fork. Pour the egg into a nonstick skillet (it should have a lid) and cook over medium-low heat, swirling it around so that it’s a thin even layer. When the bottom is cooked, about 2 minutes, cover the pan with the lid. Cook until the top of the egg is set about 1 minute. Use a rubber spatula to roll the sheet of egg like an omelet and remove it from the pan. Cut the rolled omelet into thin (1/8-inch) strips. Repeat with the other egg. Set aside.
Step 4

Prepare your vegetables: Cut the kernels from the corn cob and set aside. (For baby corn, leave them whole.) Cut the scallions on a diagonal into very thin slices and set aside. Julienne the carrots and cucumbers into fine matchstick pieces, with a knife or mandoline, and set aside. Cut the tomato into 6 wedges and set aside. Cut the avocado into slices.
Step 5

Mound half of the ramen noodles in the center of a plate. Arrange half of each of the vegetables — corn, carrots, scallions, cucumbers, tomato, and avocado — and the sliced omelet on top of the noodles. Put half of the radish sprouts on top as garnish and sprinkle with sesame seeds. Repeat for a second plate. Put a little spicy mustard on the edge of each plate. Serve immediately, with the dressing alongside.

About the author

Betty Hallock

Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.

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