Ramen is probably known even by those who do not know much about Japanese cuisine. But did you know there is also a cold version?
Cold Ramen
Ramen is perhaps one of the most popular Japanese dishes. Including sushi and gyoza. But most people only know it as a warm soup. However, there is also a cold version. It is ideal for summer because the preparation is quick and easy and you don’t have to stand for half a day by a hot stove. Moreover, it’s a healthier version of classic ramen.
How to Cook Cold Ramen?
Cold ramen consists of noodles and various toppings. The great thing is that you can actually put whatever you feel like on top or whatever you have in the fridge at the moment, so you can also make a vegetarian or vegan version. Typical is the combination of egg, ham, crab sticks and cucumber. This is how you would find it drawn on the packaging of noodles that are sold in Japan already pre-cooked in cooling boxes. But you can also try, for example:
- Tuna
- Moyashi (mung bean sprouts)
- Iceberg lettuce
- Meat
- Tofu
- Shrimps
- Various mushrooms
- Avocado
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Cold Ramen (Hiyashi Chuka)
Ingredients
- 200 g chicken breasts
- 1/4 cucumber
- 1 tomato
- 2 eggs
- Wheat noodles (100 – 150 g uncooked noodles)
- Salt, pepper
Dressing:
- 6 tbsp vinegar
- 4 tbsp water
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1/2 tbsp sesame oil
Instructions
- Boil water for the noodles. They should be wheat noodles, not rice, and neither thick nor very thin.
- Cut the meat into thin strips (thinner than you can see in the photo :-D). Season with pepper and salt, and fry in a pan. (But you can also use any other spices that you like. For example, I added a little soy sauce with garlic).
- Cut cucumber and tomato into thin strips or quarters in the case of tomatoes.
- Break the eggs in a bowl, you can add a pinch of salt and black pepper. Bake in a little oil like crepes and then cut them into thin strips.
- Cook noodles according to instructions on the packaging. Wash them under running water to cool them down and to wash off the starch and prevent them from sticking.
- Mix all ingredients for dressing.
- And let's serve - first put noodles and then gradually each topping, and pour over the sauce. I don't recommend serving in a deep bowl, but rather in a wider plate.
Itadakimasu! [itadakimas]
