Hiyashi Chuka

🔥 Prep

• Measure out 200 g of ramen noodles and set aside.
• Weigh 50 g of ham and slice into thin strips.
• Use half (0.5 pcs) of a cucumber, peel if desired, and cut into julienne strips.
• Crack 1 pcs egg into a small bowl and whisk lightly.
• Measure out 2 tbsp of soy sauce and keep ready for the dressing.

🔥 Cook

• 1. Fill a pot with water, place over high heat and bring to a boil.
• 2. Add the 200 g ramen noodles and cook for 3‑4 minutes until al dente, stirring occasionally.
• 3. Drain the noodles in a colander and immediately rinse under cold running water for 30 seconds to stop cooking; then drain well.
• 4. While the noodles cool, pour the whisked egg into a non‑stick skillet over medium heat; cook the thin omelet for 1‑2 minutes until set, then flip and cook another 30 seconds; transfer to a cutting board and slice into thin strips.
• 5. Slice the 50 g ham into thin strips and the 0.5 pcs cucumber into julienne strips.
• 6. In a small bowl, combine the 2 tbsp soy sauce with a teaspoon of water (or optional sesame oil) and mix; this is the dressing.
• 7. Divide the chilled noodles among serving bowls, top with ham, cucumber, and egg strips, drizzle the dressing, and toss gently before eating.

🔥 Serve

• Serve the Hiyashi Chuka chilled, optionally garnished with toasted sesame seeds or a pinch of shichimi togarashi.
• Accompany with pickled ginger or a small side of kimchi for extra tang.
• Enjoy as a light lunch or dinner, paired with green tea or a cold barley tea.