It may be officially Summer today but it felt like Summer started months ago with all those heatwaves we’ve been experiencing. It’s also officially the second hottest Spring on record. Remember only weeks ago the temperatures reached 45°C and that just the temperature in the shade. Imagined being in the sun on that scorching day. I remember we used to have to stay home from school when temperatures reach the forties. Back then classrooms only had fans, but now most schools have air conditioning in all the classrooms. On that extremely hot day the school kids were kept inside the classrooms during lunch to keep cool, even the air conditioning could barely coped in that insane heat. Imagine how popular I’d be if I showed up at each of my kids classrooms with ice blocks that sweltering hot day. I’d win Parent of the Year for sure
Another scorching hot day today. Hot days like this calls for cold refreshing dish like this cold ramen salad (hiyashi chuka). This is a Japanese cold noodle dish which is so vibrant, flavoursome and easy to put together. Seriously this dish is so easy to make. The toppings I have on my dish are classic toppings with ham, poached chicken, shredded egg crepe, cucumber and corn kernels. But you could also use other toppings like mock crab sticks, carrots, tomatoes, prawns and tofu. Seriously whatever you fancy. But I do recommend you sliced the vegetables really fine. Drizzle the perfectly balanced sesame soy vinegar dressing over the chilled ramen noodles and you’ll have a vibrant and refreshing dish perfect for the summer time. This dish also makes a great lunch box option for the children and keep it chill with an ice pack.
Cold Ramen Hiyashi Chuka
500grams Fresh Ramen
6 tablespoons soys sauce
3 tablespoons sugar
3 tablespoons rice vinegar
3 tablespoons water
2 tablespoons sesame oil
1/2 teaspoon grated ginger
1 tablespoon roasted sesame oil
4 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cucumber, cut into thin strips
4 -5 slices of ham cut into thin strips
2 cups cooked chicken, shredded into pieces
imitation crab sticks
blanched bean sprouts
nori seaweed strips
1 tablespoon toasted white sesame seeds
hot mustard (optional)
red picked ginger (optional)
Noodles dressing. In a small bowl add all the ingredients for the noodle dressing and lightly whisked until the sugar dissolved. Have a taste test and adjust the flavours according to your taste. Cover the bowl and refridgerate.
Egg Crepe. Combine the ingredients of the egg crepe into a medium bowl and whisked until well combined. In a medium frying pan, add oil over medium heat. Once pan is hot pour the egg mixture of the pan. Cook the egg crepe on both sides. Once the egg is cooked transfer to a plate to cool. Once cool, rolled the egg crepe and thinly sliced.
Other Toppings. Cut the cucumber into thin strips. Cut the ham into thin strips. Shred cooked chicken. You can use bbq chicken or poached chicken breast. I used one can of canned corn kernels but you can use fresh corn on the cob. Cook the corn then cut out the kernels.
Cooking Ramen. Bring a large pot to a boil. Separate the ramen noodles as you slowly drop them into the boiling water. Use a chopstick to separate the noodles in the pot. Cook the noodles as per packet instructions. The noodles doesn’t take long to cook (mine took about 1 minute). The noodles should be tender and springy. Pour the noodles over a large colander and run under cold water. Let the noodles drip dry.
Serving. Separate the noodles and place into serving bowls. Arrange the toppings on top of the noodles. Add a couple of spoons of dressing over the noodles and toppings. Spring sesame seeds and garnish with nori seaweed strips. To eat mix the noodles and toppings together. Add more dressing if desired.