Japanese Hiyashi Chuka Ramen
Japanese Hiyashi Chuka Ramen

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, japanese hiyashi chuka ramen. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Hiyashi chuka is Japanese cold ramen noodle mixed with homemade dressing and topped with egg, imitation crab, shrimp, ham, cucumber, and tomato. Although the store bought hiyashi chuka package comes with dressing, it has lots of MSG and preservatives. For a healthier option, you can.

Japanese Hiyashi Chuka Ramen is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Japanese Hiyashi Chuka Ramen is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have japanese hiyashi chuka ramen using 15 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Japanese Hiyashi Chuka Ramen:
  1. Prepare 140 grams Fortune Hong Kong Style Noodle
  2. Make ready 1 pieces Japanese cucumber
  3. Make ready 4 sheets Ham
  4. Take 100 grams Bean Sprout
  5. Make ready 1 piece Egg
  6. Make ready 1/2 tbsp Potato Starch + 1/2 tbsp water
  7. Take 4 pieces Prowns
  8. Take 2 pieces Crab Sticks
  9. Take 4 pieces Small Tomato (Cherry Tomato)
  10. Make ready <Sauce>
  11. Make ready 4 tbsp Konbu Tsuyu (Konbu seaweed Soy Sauce)
  12. Get 2 tbsp Rice Vinegar
  13. Get 2 tbsp Water
  14. Make ready 2 tsp Suger
  15. Get 1 tsp Sesame Oil

Hiyashi Chūka or "chilled ramen" is a cold Japanese ramen salad that's the perfect light meal for a hot summer day. With loads of veggies and protein over a bed of chilled ramen noodles drizzled with a tangy sesame dressing, it's sure to wake your appetite on even the hottest of days. Vegan Hiyashi Chuka is a Japanese cold ramen noodle dish with an assortment of toppings doused in a delicious sesame sauce. A light and refreshing meal perfect for the summer months!

Instructions to make Japanese Hiyashi Chuka Ramen:
  1. Mixing all sauce ingredients and put into a refrigerator before eat.
  2. Break the egg into a bowl and stir the egg, add the watery potato starch. Heat a pan and add oil. Remove excess oil with paper towel. Add 1/2 of the egg mixture to the pan and move the egg so that it's spread every across pan. When the egg solidifies, turn over, and cook it. Cut into thin strip.
  3. Cut the cucumbers and Ham into thin strip. Tear the crab stick into narrow strip.
  4. Boil the bean sprout and squeeze well.
  5. De-vein the prawn and peel. And boil it.
  6. Boil the noodles 40 seconds. Drain the boiling water, rinse by hand in running water and place on a strainer to drain the water.
  7. Place the noodles in a dish, then top with egg, cucumber, ham, crab stick, bean sprout, prawns, small tomato, and finally pour in the noodle dipping sauce.
  8. Fortune Hong Kong Style Noodle SG$2.95/420gram at FairPrice
  9. Pasar Japanese Cucumber SG$1.1/250gram at FairPrice
  10. BoBo Honey Baked Chicken Ham SG$3.4/200grams at FairPrice
  11. Sakura Bean Sprouts SG$1.3/320grams at FairPrice
  12. Lining Sea Stix Crab Sticks SG$2.2/145gram at FairPrice
  13. Yamasa Konbutsuyu - SG$7~9/L at Dondon Donki, Mid Town Mart etc
  14. Mizoram Rice Vinegar SG$3.8/500ml at FairPrice, TedMart
  15. Japanese White Suger SG$3.5/kg at DonDon Donki
  16. Double Pagoda Sasame Oil Pure SG $4.0/250ml at FairPrice

Every year, noodles seem to be my choice of carbs during the summer months. Toppings for Hiyashi Chuka is forgiving, and you can add almost anything to make it your own. To make vegetarian, we substitute meat with sliced Hayashi Chuka, Chilled Ramen. Chilled curly wheat noodle topped with cool cucumber, crunchy carrots, juicy and vibrant tomato and chilled and shredded. Hiyashi chuka (冷やし中華) is a Japanese chilled ramen dish with vibrantly colourful toppings and served with a cold sesame-vinegar-soy dressing.

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