Cold Noodle Salad

    Cold Noodle Salad


    25 people made this

    This is a popular Japanese cold noodle salad, usually served during the summer months. It is called Hiyashi Chuka and is a great light meal.

    Serves: 2 

    • 3 tablespoons soy sauce
    • 2 tablespoons white sugar
    • 3 tablespoons white vinegar
    • 5 tablespoons chicken stock
    • 1 teaspoon sesame oil
    • 1/2 teaspoon chilli oil
    • 2 packets instant ramen noodles
    • 1 egg, beaten
    • 1/2 cucumber, julienned
    • 1 carrot, grated
    • 1 slice ham, cut into thin strips
    • 1/4 sheet nori, cut into thin slices
    • 1 tablespoon hot Chinese mustard

    Preparation:15min  ›  Cook:5min  ›  Extra time:30min chilling  ›  Ready in:50min 

    1. Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil and chilli oil together in a small bowl and stir until the sugar dissolves. Set aside.
    2. Bring a saucepan of water to a boil. Add the noodles and cook for 2 minutes. Drain immediately and refrigerate noodles until cold. Meanwhile heat a small nonstick frypan over medium heat. Pour in the beaten egg and tilt the pan to thinly coat the bottom with egg. When firm, fold the egg in half and remove from the pan. Slice into thin strips.
    3. To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot and ham. Pour the sauce over the top and sprinkle with crumbled nori. Serve with a touch of hot mustard on the side.

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