Hiyashi Chuka with Goma(Sesame) dressing 冷やし中華

Method8 steps · about 20 min

1. 1

   Step 1: Choose one dressing. For sesame dressing, dissolve its 1 teaspoon chicken stock powder in its 100 ml hot water. Alternatively, for soy vinaigrette, dissolve the separate 1 teaspoon stock powder in its separate 100 ml hot water. Use only the ingredients for the dressing you choose.

   Uses 1 tsp Chicken gara soup stock powder (*1) · 100 ml hot water · 1 tsp Chicken gara soup stock powder · 100 ml hot water for the alternative soy dressing

2. 2

   Step 2: For sesame dressing, mix the dissolved sesame-dressing stock with 4 tablespoons white sesame paste, 2 tablespoons soy sauce, 3 tablespoons sugar, 3 tablespoons rice vinegar, 2 teaspoons sesame oil and 2 teaspoons sesame seeds. For the alternative soy vinaigrette, mix its dissolved stock with 6 tablespoons soy sauce, 3 tablespoons vinegar, 3 tablespoons sugar and 2 tablespoons sesame oil. Chill the one chosen dressing until serving; do not combine the two recipes.

   Uses Chosen dissolved chicken-stock base · 4 tbs white sesame seeds paste · 2 tbs soy sauce · 3 tbs sugar · 3 tbs rice wine vinegar · 2 tsp sesame oil · 2 tsp Sesame seeds · 6 tbsp soy sauce

   
3. 3

   Step 3: Fry the egg (2) thinly and cut it into thin strips. Set it aside to cool down.

   Uses 2 eggs (to make Kinshi Tamago)

   
4. 4

   Step 4: Slice the tomato (1/2) thinly, shave the ham (50 g), cut the cucumber (1/2) into thin sticks. Set all aside.

   Uses 1/2 tomato · 50 g ham · 1/2 cucumber

5. 5

   Step 5: Cook the ramen noodles according to their package instructions. Rinse in cold water to cool, then drain thoroughly so retained water does not dilute the dressing. Chill until serving, as directed in source note 3.

   Cook ramen according to its packageUses 2 packets of store bought ramen noodles · Water, enough to cook the ramen noodles · Cold water, enough to rinse and chill the cooked noodles

   
6. 6

   Step 6: Assemble the Hiyashi Chuka by placing the cooked and chilled noodles on a plate then top with cucumber, tomato, ham and egg.

   Uses Cooked chilled well-drained ramen · Prepared cucumber, tomato and ham · Cooked cooled egg strips

   
7. 7

   Step 7: Garnish with pickled ginger (2 tbsp), a slice of lemon, chopped scallion (1 tbsp). Add a little bit of Japanese mayonnaise and mustard (1/2 tsp).

   Uses Assembled cold noodle plates · 2 tbsp pickled ginger · 1 tbsp chopped scallions · 1 tbsp Japanese kewpie mayonnaise · 1/2 tsp mustard · Lemon slices, to garnish if desired

8. 8

   Step 8: Pour the chosen chilled sesame dressing or soy vinaigrette over the noodle plates. If desired, sprinkle the separate 1 teaspoon white sesame-seed garnish over the top.

   Uses Optionally garnished cold noodle plates · Chosen chilled dressing · 1 tsp white sesame seeds