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Hiyashi Chuka (Cold Chinese Ramen Noodles)

Course Main Course
Cuisine Japanese
Servings 4
Author Lucy Seligman

Ingredients

  • 4 packages of 4-4.2 oz. each fresh ramen noodles
  • Sesame oil as needed
  • 2 eggs
  • A pinch of salt or dash of soy sauce
  • Neutral oil to make omelettes, as needed
  • 1 large tomato, thinly sliced
  • 9 oz bean sprouts, blanched
  • 1 bunch kaiware radish sprouts, trimmed
  • 3-1/2 oz cooked ham, cut into strips
  • 5-1/4 oz fresh or canned crab meat, cartilage removed

 Sauce (If you like lots, double the quantity):

  • 7 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 2 tbsp white sugar
  • 4 tbsp water
  • 1 tbsp sesame oil

Garnishes

  • Toasted white sesame seeds
  • Red pickled ginger
  • Chinese-style mustard (karashi)

Instructions

  • Boil the noodles for three minutes or until done. Drain and rinse in cold water. Pour a small amount of sesame oil over the noodles and mix in with your hands. Set aside.
  • Beat the eggs, add salt or soy sauce, and make several thin omelettes, using a little neutral oil to coat the pan lightly. Allow to cool, cut into quarters, and slice in thin strips. Prepare the vegetables, ham, and crab. Set aside.
  • Combine the sauce ingredients and, if time permits, chill for an hour or more.
  • To serve, pile some noodles onto four deep-rimmed plates and arrange the other ingredients on top to look like a slice of pie, working from the center out. Pour sauce over the top and sprinkle with liberally with sesame seeds . Pass the pickled ginger and mustard separately.

Notes

All of your ingredients should be cut into strips and of uniform size.
I like to mix in some of the mustard into the sauce before pouring over the top as I like it on the spicy side. You can also let your guests decide.