Hiyashi Chuuka Soba (Cold Ramen Salad)

Ingredients

Noodles:

• 3 – 4 portions of ramen noodles (dried, fresh, or vacuum-packed)

Toppings:

• 3 eggs
• 1 – 2 Japanese cucumbers
• 3 – 4 slices of ham
• 12 cherry tomatoes or 1 large tomato

Sauce:

• ¼ cup low-sodium chicken broth
• 4 Tbsp. soy sauce
• 6 Tbsp. rice vinegar
• 3 Tbsp. sugar
• 2 tsp sesame oil
• drop of rayu chili oil (optional)

Garnish:

• Shredded nori seaweed and/or gently crushed roasted white sesame seeds
• Hot English mustard (optional)

Method

1. Prepare the noodles. Bring a large pot of water to a boil, drop in the noodles and cook until al dente. Drain and run under cold water until well chilled. Set aside.
2. Prepare the egg. Start by making an egg crepe. Heat a large non-stick pan to medium-high, and in a small bowl, beat eggs. Use a folded piece of paper towel dipped in vegetable oil to evenly coat the surface of the hot pan. Pour in ½ of the beaten egg, and swirl it to make an even crepe. Cook until set and mostly cooked through, and gently flip the crepe. Cook the second side for a few seconds, and remove from the pan. Repeat with the other half of the beaten egg to create a second crepe. Cut each crepe into three even strips and then shred.
3. Prepare the rest of the salad toppings. Julienne cucumber, ham and tomatoes (quarter cherry tomatoes, if using).
4. Make the dressing. Whisk dressing ingredients together (or shake them together in a jar).
5. Assemble the salad. On individual plates, arrange the salad toppings over a base of ramen noodles. Pour a quarter of the dressing over each salad, and garnish with nori and/or sesame seeds. Serve with a dollop of hot English mustard, if desired.

Serves 4