Hiyashi Chuka (Chilled Noodles with Egg and Vegetables)

Chilled ramen noodles topped with egg strips, ham, cucumber and tomato, with a sweet and sour soy dressing.

TIME BREAKDOWN
Prep: 30 min
Cook: 15 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 300g dried ramen or thin egg noodles
  • For the dressing: 4 tbsp light soy sauce
  • For the dressing: 4 tbsp rice vinegar
  • For the dressing: 2 tbsp caster sugar
  • For the dressing: 1 tbsp toasted sesame oil
  • For the dressing: 100ml cold water
  • 3 large eggs
  • 1 tsp caster sugar
  • 1 tsp sunflower oil, for cooking
  • 1 cucumber, cut into thin matchsticks
  • 4 slices cooked ham, cut into thin strips
  • 2 tomatoes, cut into wedges
  • 2 tsp English mustard
  • 1 tbsp white sesame seeds, toasted

Method

  1. Stir the dressing ingredients together until the sugar has dissolved and chill until needed.

  2. Beat the eggs with the 1 tsp sugar and a pinch of salt. Heat the oil in a non-stick frying pan over a medium-low heat, pour in a third of the egg and tilt to make a thin omelette, cooking for 1 minute on each side. Repeat to make 3 omelettes. Cool, roll up and slice into thin strips.

  3. Cook the noodles in boiling water following the packet instructions, drain and rinse very well under cold running water until completely cold. Drain thoroughly.

  4. Divide the noodles between 4 shallow bowls. Arrange the egg, cucumber, ham and tomatoes in sections on top.

  5. Pour the dressing around the edge of each bowl, add a little mustard on the side and scatter over the sesame seeds. Mix everything together at the table.