21 Aug '16, 11am
Hiyashi Chuka Recipe (Japanese Chilled Ramen Noodles)
Heat and grease a pan, then pour half of the egg mixture (A) onto the pan, swirling the pan to spread the egg in a thin layer. When one side is cooked, carefully flip the omelette to the other side. Repeat one more time with the remaining egg mixture. Slice the cooked egg to long thin strips. Cook the ramen in boiling water according to the timing indicated in the packaging. Run the cooked noodles in tap water, then dip them in an ice water bath to chill the noodles. Drain and chill the noodles in the fridge until ready to eat. Whisk to combine the ingredients for the sesame dressing (B) in a small bowl. Divide to two servings. Divide the noodles into 2 serving flat bowls. Drizzle some sesame oil over the noodles. Arrange the toppings (egg, ham, cucumber, kamaboko and kanikama) on top of the noodles. Sprinkle toasted sesame seeds and serve on the side, a dollop of karashi ...