Hiyashi Chuka (Japanese Cold Ramen Salad)

Ingredients

• •12 oz ramen noodles
• •8 oz cooked chicken breast, thinly sliced
• •3 eggs
• •1 English cucumber, cut into thin matchsticks
• •1 medium carrot, cut into thin matchsticks
• •2 medium tomatoes, cut into thin wedges
• •1/4 cup soy sauce
• •1/4 cup rice vinegar
• •2 tbsp granulated sugar
• •1 tbsp sesame oil
• •2 tbsp water
• •2 tsp sesame seeds, toasted

Directions

1. 1Cook ramen noodles until just tender, drain, and rinse thoroughly under cold water until completely chilled.
2. 2Beat the eggs, cook them as a thin omelette in a non-stick skillet, then cool and cut into fine strips.
3. 3Whisk soy sauce, rice vinegar, sugar, sesame oil, and water until the sugar dissolves.
4. 4Divide chilled noodles among four containers without tossing them with the toppings.
5. 5Arrange chicken, egg, cucumber, carrot, and tomato in separate rows over each portion.
6. 6Pack the tare separately and pour it over the noodles only when ready to eat, finishing with sesame seeds.

💡 Rinse the ramen until fully cold and drain very well; warm or wet noodles dilute the tare and soften during storage.

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