Hiyashi Chuka (Cold Ramen) 冷やし中華

You can never have too many Japanese recipes, so give Hiyashi Chuka (Cold Ramen) 冷やし中華 a try. One serving contains 1392 calories, 51g of protein, and 71g of fat. This dairy free recipe serves 3 and costs $3.42 per serving. A mixture of ramen noodles, cucumber, tomato, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from Just One Cookbook has 610 fans. It works well as a pretty expensive main course. From preparation to the plate, this recipe takes about 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is awesome. Similar recipes are Hiyashi Chuka, Hiyashi Chuka Soba, and Chilled Udon Salad (Hiyashi Chukan Udon).

Servings: 3

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine all the noodle dressing ingredients in a medium bowl and whisk all together. You can keep it chilled in the refrigerator.For eggs, you make thin egg crepe and cut into thin strips (Kinshi Tamago). If you want to make super thin crepe, follow my recipe here (How To Make Shredded Egg Crepe). Whisk together the eggs, sugar and salt. Heat the oil in the pan over medium heat. Pour the egg mixture into the pan and cook on both sides.Cool the crepe and slice into very thin strips.For shrimps, bring a small pot of water to a boil. Add sake and shrimp and cover with the lid. The alcohol in the sake will help remove the smell and tender the meat. Turn off the heat when the color of shrimp started to change and let it cook with remaining heat. Do not overcook otherwise shrimp will become hard. Transfer shrimps to a plate and let them cool.Cut all the topping ingredients.For the noodles, bring a pot of water to a boil and add the noodles, separate the noodles before dropping into water. Cook according to package directions. Drain the water and rinse the noodles to remove starch. Soak the noodles into a bowl of ice water to cool. Drain completely and divide the noodles on plates/bowls.Place all the toppings and pour the dressing before serving. Serve with karashi hot mustard and pickled ginger on the side, if desired.

 

Step by step:

1. Combine all the noodle dressing ingredients in a medium bowl and whisk all together. You can keep it chilled in the refrigerator.For eggs, you make thin egg crepe and cut into thin strips (Kinshi Tamago). If you want to make super thin crepe, follow my recipe here (How To Make Shredded Egg Crepe).

2. Whisk together the eggs, sugar and salt.

3. Heat the oil in the pan over medium heat.

4. Pour the egg mixture into the pan and cook on both sides.Cool the crepe and slice into very thin strips.For shrimps, bring a small pot of water to a boil.

5. Add sake and shrimp and cover with the lid. The alcohol in the sake will help remove the smell and tender the meat. Turn off the heat when the color of shrimp started to change and let it cook with remaining heat. Do not overcook otherwise shrimp will become hard.

6. Transfer shrimps to a plate and let them cool.

7. Cut all the topping ingredients.For the noodles, bring a pot of water to a boil and add the noodles, separate the noodles before dropping into water. Cook according to package directions.

8. Drain the water and rinse the noodles to remove starch. Soak the noodles into a bowl of ice water to cool.

9. Drain completely and divide the noodles on plates/bowls.

10. Place all the toppings and pour the dressing before serving.

11. Serve with karashi hot mustard and pickled ginger on the side, if desired.

Nutrition Information:

covered percent of daily need