Cold Ramen Noodle Salad

Name: Cold Ramen Noodle Salad
Yield: 2 servings
Cuisine: British
Ingredients: 2 servings Ramen Noodles OR Chinese Egg Noodles; Cucumber; Lettuce; 2 Eggs *cooked into thin omelet; Tomato; Roast Pork OR Ham; Hot Mustard *Japanese Mustard recommended; 4 tablespoons Soy Sauce; 4 tablespoons Rice Vinegar; 2 tablespoons Sugar; 2 tablespoons Cold Water; 1/2 tablespoon Sesame Oil

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a very popular summer dish in Japan and it’s called ‘Hiyashi Chūka (冷やし中華)’. I often crave it not only on a hot summer day. Toppings can be anything that you like, but traditionally popular toppings include thinly sliced Cucumber, thin Omelet, Roasted Pork or Ham, and Tomato. It is often served with Hot Mustard.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

2servings Ramen Noodles OR Chinese Egg Noodles
Cucumber
Lettuce
2Eggs *cooked into thin omelet
Thin Omelette Strips
Tomato
Roast Pork OR Ham
Hot Mustard *Japanese Mustard recommended
Sauce
4 tablespoonsSoy Sauce
4 tablespoonsRice Vinegar
2 tablespoonsSugar
2 tablespoonsCold Water
1/2 tablespoonSesame Oil

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Steps

1

Toppings are better to be sliced or prepared into thin strips so that easy to eat with noodles. To make sauce, combine all ingredients and mix well.
2

Cook Ramen Noodles OR Chinese Egg Noodles as instructed. Basically cook noodles in rapidly boiling water until cooked ‘al dente’. Then drain, rinse in cold water, and drain well.
3

Place the drained cold noodles in a deep plate or bowl, arrange toppings, pour the sauce over and enjoy with Hot Mustard if you like it.
4

Other Topping Suggestions: Thinly sliced Carrot, Capsicum, cooked Seafood, Chicken, Wakame, etc.