Japanese cuisine · Dough, Pasta & Rice

Hiyashi Chuka

Chilled ramen noodles with cucumber, egg, tomato and chicken under a vinegar and sesame oil dressing.

Ingredients · for 2 servings

• 200g ramen noodles
• 1 chicken breast fillet
• 2 eggs
• 1 cucumber
• 2 tomatoes
• 4 tbsp soy sauce
• 4 tbsp rice vinegar
• 2 tbsp sugar
• 2 tbsp sesame oil
• 100ml water
• 1 tsp sesame seeds
• 1 tbsp red pickled ginger (optional)

Instructions

1. Whisk the soy sauce, rice vinegar, sugar, sesame oil and water into a dressing until the sugar fully dissolves, then chill.
2. Poach the chicken breast gently in a little water for 12 min., let it cool in the poaching liquid, then shred into fine strips.
3. Whisk the eggs and cook into two thin omelets in a nonstick pan over gentle heat, let cool, then cut into narrow strips.
4. Cut the cucumber into equally fine strips and the tomatoes into wedges – all the toppings should be the same length, which is part of the dish's appeal.
5. Cook the noodles for 3–4 min. as the package directs, refresh immediately under cold water and squeeze out well by hand so they don't water down the plate.
6. Arrange the noodles on two flat plates, fan the toppings over them, pour the cold dressing over only at the table, and sprinkle with sesame seeds and red pickled ginger.