Hiyashi Chuka Ramen Recipes

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HIYASHI CHūKA (COLD RAMEN SALAD)



Hiyashi Chūka (Cold Ramen Salad) image

Hiyashi Chūka or "chilled ramen" is a cold Japanese ramen salad that's the perfect light meal for a hot summer day. With loads of veggies and protein over a bed of chilled ramen noodles drizzled with a tangy sesame dressing, it's sure to wake your appetite on even the hottest of days.

Provided by Marc Matsumoto

Categories     Entree

Number Of Ingredients 15

2 tablespoons water
2 tablespoons soy sauce
2 tablespoons tahini
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
2 teaspoons evaporated cane sugar
1 teaspoon grated ginger
1/8 teaspoon salt
1/8 teaspoon white pepper
240 grams fresh ramen noodles
1 small cucumber (see note, julienned)
2 small tomatoes (sliced into wedges)
4 slices ham (sliced into thin strips)
2 sheets usuyaki tamago (sliced into thin threads)
1 tablespoon sesame seeds

Steps:

  • Make the dressing by whisking together the water, soy sauce, tahini, rice vinegar, sesame oil, sugar, ginger, salt and white pepper until the dressing is emulsified.
  • Prepare all the toppings.
  • Boil the noodles according to the package directions.
  • Drain the noodles and wash them with running cold water to remove any excess starch from the surface of the noodles.
  • Put the noodles in a bowl of ice water to chill them, and then drain the noodles well, removing any excess ice.
  • Split the noodles between two bowls, and then drizzle with some of the dressing.
  • Arrange the cucumber, tomatoes, ham, and usuyaki tamago on top of the noodles and then garnish with sesame seeds. Serve the hiyashi chuka with extra dressing on the side.

Nutrition Facts : Calories 864 kcal, Carbohydrate 91 g, Protein 31 g, Fat 43 g, SaturatedFat 14 g, Cholesterol 38 mg, Sodium 4273 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

HIYASHI CHUKA



Hiyashi Chuka image

Although hiyashi chuka literally means "chilled Chinese," this cold ramen salad is actually a Japanese dish, traditionally served during the summer. Consisting of cold ramen noodles, a colorful variety of thinly sliced toppings and a soy sauce-based dressing, it is light, refreshing and easy to assemble. Ham, surimi, cucumbers, tomatoes and egg crepe are common ingredients, but feel free to make whatever substitutions you like. You can also use fresh or dried ramen noodles. Although fresh cost more, need to be refrigerated and aren't as readily available, I think they have the slight edge here, thanks to their springy texture and ability to better absorb the sauce. Try both types and see which one you prefer. ⠀

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 15

1/2 cup soy sauce
1/2 cup rice vinegar
1/4 cup sesame oil
3 tablespoons granulated sugar
2 tablespoons grated peeled fresh ginger
3 large eggs
Kosher salt
Neutral-flavored oil, such as vegetable or canola oil, for greasing
Four 5-ounce packages fresh or five 3-ounce packages dried ramen noodles
4 ounces sliced deli ham, cut into julienne strips
4 sticks surimi (imitation crab meat; about 4 ounces), torn lengthwise into strips
2 small tomatoes, each cut into 8 wedges
1/2 English cucumber, cut into julienne strips
2 tablespoons white sesame seeds
Karashi (Japanese hot yellow mustard), for serving, optional

Steps:

  • For the sauce: Whisk together the soy sauce, vinegar, sesame oil, sugar, ginger and 3 tablespoons water in a medium bowl until the sugar dissolves. Cover and refrigerate until needed.
  • For the kinshi tamago (shredded egg crepes): Whisk together the eggs and a pinch of salt in a small bowl. Strain through a fine-mesh strainer into another small bowl. (This isn't essential but yields a smoother crepe without any pockets of egg white.)
  • Heat an 8-inch nonstick skillet over medium-low heat. Lightly wipe the surface of the skillet with a folded-up paper towel dipped in some oil.
  • Add about 3 tablespoons (see Cook's Note) of the beaten eggs and immediately and quickly tilt the skillet in all directions until the eggs evenly cover the bottom. Cook until the eggs are just set, about 20 seconds. Carefully flip the sheet of eggs with a spatula, using your fingers as needed, and smooth out any wrinkles. Cook until the bottom of the eggs are just set, about 5 seconds more.
  • Transfer the sheet of eggs to a cutting board. Repeat the process 2 more times, re-oiling the skillet between batches and stacking the sheets on top of each other.
  • Roll the sheets into a log and cut crosswise into 1/8-inch slices. Gently separate the strands with your hands.
  • For the assembly: Bring a large pot of water to a boil over high heat.
  • When the water comes to a boil, boil the noodles according to the package instructions. Drain the noodles, then rinse with cold running water, tossing them with your hands, until completely cool and all the excess starch is removed. Drain thoroughly. (Any excess water will dilute the sauce.)
  • Divide the noodles among 4 shallow bowls. Arrange the ham, surimi, tomatoes, cucumbers and kinshi tamago over the noodles in sections. Sprinkle the sesame seeds on top and place a dollop of karashi, if using, on the side of each bowl. Serve with the chilled sauce to pour over the noodles as desired.

HIYASHI CHUKA RAMEN



Hiyashi Chuka Ramen image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 4 servings

Number Of Ingredients 22

5 cups soy sauce
3 cups mirin
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
One 3 1/2-by-6-inch pork belly
9.5 ounces soy sauce
6 ounces pork stock or pork bone broth
4 ounces rice vinegar
3 ounces sugar
0.5 ounce sesame oil
Two 6-inch stalks green onions
5.5 ounces sesame paste
1 1/2 cups rice vinegar
3/4 cup sugar
3 tablespoons salt
2 cups bean sprouts
20 spears asparagus (the thinner the better)
1/2 English cucumber
Any kind of oil, to grease a pan
3 medium or 2 large eggs
Four 3-ounce packages ramen noodles
1/2 cup red pickled ginger, if available

Steps:

  • For the charshu: Bring the soy sauce, mirin, ginger and garlic to a simmer in a large saucepan. Add the pork belly and let simmer, covered, for 2 hours. Refrigerate in its liquid until firm, about 1 hour, then slice into 2-centimeter pieces.
  • For the sauce: Put the soy sauce, pork stock, rice vinegar, sugar, sesame oil, green onions and 1 1/2 cups water into a medium saucepan. Bring to a simmer. Let simmer over medium heat until the green onion stalks are tender. Strain the sauce into a bowl and add the sesame paste to the sauce. Stir well with a whisk. Put the sauce in the fridge and chill until serving.
  • For the toppings: Combine the vinegar, sugar and salt in a medium bowl. Stir until the sugar dissolves. Marinate the bean sprouts in the solution until serving. Keep it in the fridge if preferred.
  • Bring water to a boil in a medium pan. Trim off the ends of the asparagus, then cut them in half or about 3 inches long. Put them in the boiling water, then cook them until just crisp-tender, 2 1/2 minutes for thin spears and 3 to 4 minutes if thicker. Plunge them into ice water. Dry them off with paper towels and put them aside. Keep them in the fridge if preferred.
  • Cut the cucumber in half, about 3 inches long, then cut them in half vertically. Slice them into sticks, trying to match the asparagus size.
  • Grease a medium pan, preferably nonstick, and heat it over medium heat. Place the eggs in a small bowl and whisk until well mixed. Once the pan is heated, bring the heat down to medium-low. Pour about 1/4 cup egg mixture into the pan (like a crepe). Once the egg sheet is cooked (no need to brown it or anything, just golden is good), flip that on a cutting board. Grease the pan and repeat the process. Flip the second onto the first sheet on the cutting board. Repeat the process and make as many sheets with the egg mixture as you can. Cut the egg sheets in half, then layer them on top of each other and cut them into strips. Match them to the asparagus size.
  • Bring water to a boil in a large pot (or medium pot if you're cooking 4 packs of noodles individually). Add the noodles to boiling water and stir well with tongs or chopsticks to prevent sticking. Cook, stirring occasionally, for about 1 1/2 minutes or according to the instructions. Strain the noodles and plunge them into ice water or put the strainer under cold running water and rinse off the starchiness until the noodles aren't warm anymore. (You can use your hands to wash off the starchiness!) Shake the water off the noodles really well.
  • Add 1 portion ramen noodles to a serving bowl with 5 ounces sauce. Add topping ingredients to your liking and add pickled ginger, if using.

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

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