Cold Ramen, called “hiyashi chuka” in Japanese, is a delicious dish to eat during the hotter months. It’s a very refreshing meal to eat especially with the sesame dressing that makes the whole dish so much tastier. You can top the noodles with egg, cucumber, ham, and crab meat or even chicken. This is a tasty and filling salad to take for lunch or eat for dinner and much easier to eat than regular ramen because you don’t have to worry about any soup spilling everywhere.
The weather in Australia is currently a bit haywire, it can go from hot to cold in the space of an hour; I was freezing cold a few minutes ago and wearing two jumpers and now it’s suddenly warm. So this dish may be better for people on the other side of the hemisphere who are heading into summer because it’s a very refreshing salad to eat on a hot day.
Usually ramen is served in a pork broth but because this ramen is chilled we serve it with a sesame dressing. Sesame dressing goes with anything (to me, anyway). I recently went out to a ramen restaurant in the city and it had this cold ramen with sesame dressing and it was soooooo delicious so I had to recreate it at home. They served the ramen with chopped up chashu bits but I decided to serve it with crab and ham because I thought it would go better with the sesame dressing. It’s up to you though, you can choose what toppings you would like. I hope you enjoy the recipe!
- 2 packets of store bought ramen noodles
- 1/2 cucumber
- 1 to mato
- 50 g ham
- 2 leaves of iceberg lettuce
- 4 crab sticks
- 4 tbs Chinese chicken stock soup
- 2 tbs soy sauce
- 2.5 tbs sugar
- 2 tbs rice wine vinegar
- 1.5 tbs Qi Mahjong or white sesame paste
- 1.5 tbs sesame oil
- Sesame seeds to sprinkle
- To make the sesame dressing put all the ingredients in a small sauce pan over high heat.
- Bring it to boil and simmer for a few minutes or until all ingredients have dissolved.
- Turn the heat off and put it aside to cool down. Refrigerate to chill.
- Slice the tomato thinly, shave the ham, cut the cucumber into thin sticks, and break the crab sticks into bite size pieces with your hands. Set all aside.
- Fry the egg thinly and cut it into thin strips. Set it aside to cool down.
- Cook the noodle as per the packet instructions then allow it cool down.
- Assemble the salad by placing the cooked and chilled noodles on a plate then top with cucumber, tomato, ham lettuce and egg.
- Pour the sesame dressing over the top and sprinkle with sesame seeds.