Japanese Cold Ramen | Hiyashi Chuka | Fresh | Easy | Vegetarian | Vegan friendly

We love Hiyashi Chuka (Cold Ramen Noodles).  This is such an easy recipe that you will fall in love with as well.

We are passionate about sharing dishes that have lots of vegetables and options for less meat. But the beauty of this style of cooking is that it a can easily be modified for omnivores, vegetarians and vegans or just swap out an ingredient or two and even family members with dietary restrictions can enjoy. Our Ella can't eat soy, so we just make another dressing with soy substitute and everyone is happy.

I remember the first time eating Hiyashi Chuka during a sweltering, 35ºC +, humid day in Japan. Diving into those cold noodles and fresh veggies with that light tangy, slightly sweet sesame dressing has been imprinted in my culinary memory banks forever.

Best part about it is that it's one of those dishes that you can put almost any vegetable or protein on it. Enjoy, leftover chicken, sliced cooked ham or boiled prawns. Or keep it vegetarian with some egg ribbons or vegan friendly with tofu or tempeh.

Not only is this a quick meal to make on a weeknight, but it is also fantastic for lunch the next day. Just make a double batch, when building your dinner, build additional meals directly into to-go containers. Keep the dressing on the side and dress just before eating. So easy but still delicious! 

 

Thank you to Spud for collaborating with us on this video. 
Want to give them a try, use coupon code Nourish10. As a new customer, you receive $10 off your first order of $50 or more. Yay!

Spud has also created a shoppable list of all the ingredients from this video. No need to search for the ingredients, just click the link add what you need to your cart and you are good to go. So easy!

 

HIYASHI CHUKA

JAPANESE COLD RAMEN

 

serves- 4
cook time - 20 minutes

Print

 

Ingredients

1/4 cup Tamari or Soy Sauce
2 tbsp Rice Vinegar
2 tbsp Maple Syrup
1 tbsp Dijon Mustard
4 tsp. Toasted Sesame Oil
1 tbsp Lemon Juice (approx. 1/2 lemon)
1 tsp Ginger, grated or Ginger Juice
566g (8 bundles) Lotus Foods Rice Ramen or 4 portions of any other ramen noodle
4 Eggs
2 tsp vegetable oil
2 medium (150g) Carrots, grated
½  (80 g) English Cucumber, julienned
1 handful Spinach or other leafy green

 

For garnish

1 handful Radish Sprouts
2 tsp Toasted White Sesame Seeds
Sriracha or Chili Oil (optional)
Spicy Kirashi Mustard (optional)
Pickled Ginger (optional)

 

Method

For the noodles, bring a pot of water to a boil and add the noodles. Cook according to package directions being sure to stir regularly. Drain the water and rinse the noodles to remove starch and continue until the noodles are cold to the touch. Drain completely and divide the noodles into individual bowls.

To make the egg crepe and cut into thin strips (Kinshi Tamago), whisk two eggs in a bowl. Heat oil in a frying pan over medium heat. Pour the egg mixture into the pan and swirl until the egg covers the pan in a thin layer. Once cooked, remove from heat. Cool the crepe, roll into a cylinder and slice into very thin strips. Repeat with the other two eggs.

Prepare all the vegetable toppings. Grate the carrot, julienne the cucumber and slice the spinach into strips.

Combine all the dressing ingredients in a medium bowl or jar and whisk or shake until the ingredients are well combined. You can make the dressing hours before, and keep it chilled in the refrigerator.

To build, top the bowls of noodles with vegetables, egg and garnish with radish sprouts, sesame seeds and sriracha, spicy mustard and pickled ginger if desired. Pour the dressing just before serving.

You can store extra dressing in a sealed jar for up to one week in the fridge.