Lunch · 30 min · japanese

Hiyashi Chuka

If you like ramen noodles, you’ll love this Japanese lunch — 30 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 12 oz Ramen noodles
• 0.5 lb Chicken breast
• 2 Eggs
• 1 Cucumber
• 1 Tomato
• 4 oz Ham
• 0.25 cup Soy sauce
• 0.25 cup Rice vinegar
• 2 tbsp Sugar
• 1 tbsp Sesame oil
• 0.25 cup Water
• 1 tsp Karashi mustard
• 2 tbsp Red pickled ginger

Steps

1. Poach the chicken 12 minutes, cool, and shred. Make thin omelets from the eggs, cool, and slice into ribbons — kinshi tamago.
2. Whisk the soy, vinegar, sugar, sesame oil, and water into the dressing; chill.
3. Cook the ramen, rinse ice-cold, and drain very well. Mound in chilled bowls.
4. Arrange the chicken, egg ribbons, cucumber, tomato, and ham in colorful stripes over the noodles — hiyashi chuka is eaten with the eyes first.
5. Pour over the cold dressing and top with karashi and pickled ginger. Toss at the table. Summer in a bowl.

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