Dressing For Cold Ramen Hayashi Ramen Recipes

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HIYASHI CHUKA NOODLES



Hiyashi Chuka Noodles image

This is a common cold noodle salad in Japan, and always great to eat when the weather is hot. Enjoy!

Provided by Mimi

Categories     Salad     100+ Pasta Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 13

3 tablespoons soy sauce
2 tablespoons white sugar
3 tablespoons white vinegar
5 tablespoons chicken stock
1 teaspoon sesame oil
½ teaspoon chili oil
2 (3 ounce) packages ramen noodles
1 egg, beaten
½ cucumber, julienned
1 carrot, grated
1 slice cooked ham, cut into thin strips
¼ sheet nori, cut into thin slices
1 tablespoon hot Chinese mustard

Steps:

  • Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl, and stir until the sugar dissolves. Set aside.
  • Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2 minutes. Drain immediately, and refrigerate noodles until cold. Meanwhile, heat a small nonstick skillet over medium heat. Pour in the beaten egg and tilt the pan to thinly coat the bottom with egg. When firm, fold the egg in half and remove from the pan. Slice into thin strips.
  • To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot, and ham. Pour the sauce over the top and sprinkle with crumbled nori. Serve with a touch of hot mustard on the side.

Nutrition Facts : Calories 236.1 calories, Carbohydrate 28.5 g, Cholesterol 101.2 mg, Fat 10 g, Fiber 2.3 g, Protein 9.3 g, SaturatedFat 2.3 g, Sodium 2092.7 mg, Sugar 15.9 g

DRESSING FOR COLD RAMEN - HAYASHI RAMEN



Dressing for Cold Ramen - Hayashi Ramen image

With this dish you put toppings over cold ramen, dressed with a sesame and soyu vinaigrette. You can be creative with the toppings: cool, raw veggies, rolled omelet (common in Japanese cuisine), cold meats and seafood, basically any kind of light, fresh salad topping. I used to get this in an "instant" package, like you usually see ramen at the grocery story, but the Asian market by me closed down so I had to learn to make it myself. This recipe is only for the dressing.

Provided by Ronin3338

Categories     Salad Dressings

Time 10m

Yield 4-8 serving(s)

Number Of Ingredients 8

1/2 cup rice vinegar (mirin) or 1/2 cup seasoned rice vinegar (mirin)
1/4 cup soy sauce or 1/4 cup ponzu sauce
1 tablespoon brown sugar, omit if using seasoned rice vinegar
1 teaspoon dried parsley
1/2 teaspoon hot chili sauce (sriracha)
2 tablespoons tahini or 1 teaspoon sesame oil
1 teaspoon ground toasted sesame seeds
2 tablespoons peanut butter

Steps:

  • Combine the dressing ingredients and blend until smooth.
  • You can add some water if the flavor is too strong, but since you're serving it over cold wet noodles you shouldn't have to. This will make enough for several servings, and should be stored in the refrigerator. We usually use ours up in about 2 weeks, so it should keep that long for you as well.

Nutrition Facts : Calories 120.8, Fat 8.2, SaturatedFat 1.4, Sodium 1064.9, Carbohydrate 8.3, Fiber 1.5, Sugar 4.4, Protein 5.5

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