Cherry & Dennis Helper Habitat

Japanese Hiyashi Chuka

日式中華冷麵

Japanese Hiyashi Chuka — finished dish

Total time: 30 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Chilled springy noodles are topped with egg, cucumber and ham and dressed with sesame vinegar sauce.

01

Ingredients

Main ingredients

500 g fresh ramen noodles
3 pieces eggs
200 g cucumber
180 g cooked ham
200 g tomato

Sesame vinegar dressing

3 tbsp soy sauce
3 tbsp rice vinegar
1 tbsp sugar
1 tbsp sesame oil
1 tbsp sesame seeds

Japanese Hiyashi Chuka — ingredients

02

Tools

cutting board
knife
pot
frying pan
colander

Japanese Hiyashi Chuka — tools

03

Steps

Japanese Hiyashi Chuka — Julienne the cucumber and ham and cut tomato into wedges

Step 1

Julienne the cucumber and ham and cut tomato into wedges

Julienne the cucumber and ham and cut tomato into wedges.

Japanese Hiyashi Chuka — Mix soy sauce, vinegar, sugar, sesame oil and sesame until dissolved

Step 2

Mix soy sauce, vinegar, sugar, sesame oil and sesame until dissolved

Mix soy sauce, vinegar, sugar, sesame oil and sesame until dissolved.

Japanese Hiyashi Chuka — Beat the eggs and cook two thin omelette sheets

Step 3

Beat the eggs and cook two thin omelette sheets

Beat the eggs and cook two thin omelette sheets.

Japanese Hiyashi Chuka — Cool, roll and finely slice the omelette

Step 4

Cool, roll and finely slice the omelette

Cool, roll and finely slice the omelette.

Japanese Hiyashi Chuka — Add the noodles to a pot of rapidly boiling water

Step 5

Add the noodles to a pot of rapidly boiling water

Add the noodles to a pot of rapidly boiling water.

Japanese Hiyashi Chuka — Cook according to the package time until springy

Step 6

Cook according to the package time until springy

Cook according to the package time until springy.

Japanese Hiyashi Chuka — Drain and rinse under cold water until completely chilled

Step 7

Drain and rinse under cold water until completely chilled

Drain and rinse under cold water until completely chilled.

Japanese Hiyashi Chuka — Drain the noodles thoroughly so they do not dilute the dressing

Step 8

Drain the noodles thoroughly so they do not dilute the dressing

Drain the noodles thoroughly so they do not dilute the dressing.

Japanese Hiyashi Chuka — Divide the noodles among four plates in loose mounds

Step 9

Divide the noodles among four plates in loose mounds

Divide the noodles among four plates in loose mounds.

Japanese Hiyashi Chuka — Confirm the egg is fully cooked and all toppings are cool

Step 10

Confirm the egg is fully cooked and all toppings are cool

Confirm the egg is fully cooked and all toppings are cool.

Japanese Hiyashi Chuka — Arrange egg, cucumber, ham and tomato neatly over the noodles

Step 11

Arrange egg, cucumber, ham and tomato neatly over the noodles

Arrange egg, cucumber, ham and tomato neatly over the noodles.

Japanese Hiyashi Chuka — Pour over the sesame vinegar dressing just before serving and toss

Step 12

Pour over the sesame vinegar dressing just before serving and toss

Pour over the sesame vinegar dressing just before serving and toss.

Common mistakes

Do not rush with excessive heat or ignore doneness, as both texture and safety will suffer.

Tips

Measure everything first and check doneness at each stage; remove bones and cut smaller for children or older adults.