Japanese Hiyashi Chuka Ramen
Japanese Hiyashi Chuka Ramen

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, japanese hiyashi chuka ramen. One of my favorites food recipes. For mine, I’m gonna make it a little 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 popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Japanese Hiyashi Chuka Ramen is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook japanese hiyashi chuka ramen using 15 ingredients and 16 steps. Here is how you can achieve it.

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

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! Every year, noodles seem to be my choice of carbs during the summer months. Hiyashi Chūka or "chilled ramen" is a cold Japanese ramen salad that's the perfect light meal for a hot summer day.

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

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. One of my favorite chilled meals: hiyashi chuka, chilled ramen topped all sorts of goodies and tossed in a bright, simple dressing. Add a dollop of hot Japanese mustard in the middle. To eat, pour dressing on top of the noodles at the table, toss to combine. Hiyashi chūka (冷やし中華, literally "chilled Chinese") is a Chinese noodle style Japanese dish consisting of chilled ramen noodles with various toppings served in the summer.

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