Go Back
+ servings
5 from 1 vote

Hiyashi Ramen - Cold Ramen Salad 冷やし中華

Delicious salad with ramen noodles and lots of delicious toppings, dressed with a tempting sauce. The perfect dish for not giving up ramen even in summer.
Servings 4 portions
Prep Time 30 mins
Cook Time 2 mins
Total Time 32 mins

Ingredients

For the Hiyashi Chuka sauce

  • 125 ml Soy Sauce
  • 55 g Caster Sugar
  • 60 ml Rice Vinegar
  • 40 ml Sesame Oil
  • 40 ml Water
  • 1 - ½ tbsp White Sesame Seeds toeted
  • 10 g Ginger grated
  • to taste La-Yu Oil (Japanese spicy oil) (optional)

Toppings

  • 200 g Kinshi Tamago
  • 10 Prawns
  • 1 - ½ tbsp Sake
  • 1 Cucumber preferably English or Persian
  • 1 Iceberg Lettuce
  • 3 Tomatoes
  • 6 slices Cooked Ham not too thin
  • 135 g Kanikama (surimi)
  • 150 g Daikon Radish
  • 50 g Ikura Keta (salmon roe)

For the Hiyashi Chuka

  • 680 Ramen Noodles Tokyo style fresh or dried
  • 1 - ½ White Sesame Seeds toasted (optional)
  • to taste Wasabi
  • to taste Gari

Instructions

Sauce

  • In a container or bottle add all the ingredients of the sauce and mix. Keep it in the fridge.
    125 ml Soy Sauce, 55 g Caster Sugar, 60 ml Rice Vinegar, 40 ml Sesame Oil, 40 ml Water, 1 - ½ tbsp White Sesame Seeds, 10 g Ginger, to taste La-Yu Oil

Toppings

  • Peel the shrimp, cut them in half and remove the intestines. Cook them in a saucepan with the sake. As soon as they are cooked, remove them from the pot and let them cool.
    10 Prawns, 1 - ½ tbsp Sake
  • Wash all the vegetables. Peel the cucumber and cut it into four quarters, remove the seeds with a teaspoon and start cutting it into julienne strips.
    1 Cucumber
  • Cut the tomatoes into wedges.
    3 Tomatoes
  • Cut the Daikon into thin slices (a couple of millimeters) and then cut it into Julienne.
    150 g Daikon Radish
  • Cut the ham into Julienne.
    6 slices Cooked Ham
  • Dries the salad well and then slice it thinly.
    1 Iceberg Lettuce
  • Cut the Kanikama (surimi) sticks into 4.
    135 g Kanikama
  • Make the egg crepes and then cut them finely.
    200 g Kinshi Tamago

Ramen Noodles

  • Cook the home made ramen noodles in boiling water for a couple of minutes. If you use fresh or dry ramen ready-made follow the package instructions. Once cooked, drain them and cool them under cold water.
    680 Ramen Noodles

Composition of the Hiyashi Chuka

  • Take a flat plate and place the ramen portion in the center.
  • Start placing the toppings all around the noodles to cover them, trying to alternate them.
  • Place the Ikura Keta (salmon roe) on top and sprinkle with toasted sesame seeds.
    50 g Ikura Keta
  • Serve the Hiyashi Chuka, in a separate saucer put a tuft of Wasabi (or Karashi), the pickled ginger and a small bowl with the sauce for each diner.
    1 - ½ White Sesame Seeds, to taste Wasabi, to taste Gari

Notes

If you can't find the toasted sesame seeds, you can make them yourself, putting them on the fire for a few minutes. Toast them over low heat and move them often so as not to burn them.
If you don't have mirin, replace it with an equal amount of sake and a teaspoon of sugar.
Chef: Taira by R.J.
Calories: 584kcal
Course: Single Dish
Cuisine: Japanese
Keyword: Fish, Fresh Noodles, Meat, Noodles, Ramen, Salads
Difficulty: Easy

Nutrition

Serving: 603g | Calories: 584kcal | Carbohydrates: 72g | Protein: 30g | Fat: 19.1g | Sugar: 19g

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

Tried this recipe?Tag @RecipesJourney on Instagram, Twitter and Facebook using the hashtag #recipesjourney!