Hiyashi Chuka (Cold Ramen) With Shrimp, Ham, and Vegetables Recipe

1. In a large pot of salted boiling water, cook ramen noodles until tender and springy. Drain in a colander, rinse under cold running water, and let drip dry. Set aside. (If they being to clump or stick, run under cold water again to loosen.)

2. In a saucepan of simmering salted water, poach shrimp until just cooked through, about 3 minutes. Chill under cold running water, then slice in half lengthwise.

3. In a small nonstick skillet, cook beaten egg over medium heat until set in a thin sheet like an omelette, about 3 minutes; cover during last minute to set the top. Remove from skillet, let cool 1 minute, then roll and thinly slice into strips.

4. In a small mixing bowl, stir together soy sauce, rice vinegar, sugar, water, grated ginger, sesame oil, hot oil, and toasted sesame seeds. Set dressing aside in the refrigerator to chill.

5. To serve, place chilled drained noodles in serving bowls. Top the noodle with shrimp, corn, scallion, ham, tomato, crab stick, and sliced egg. Add a dollop of hot Japanese mustard in the middle. Divide dressing into 4 small bowls and serve. To eat, pour dressing on top of the noodles at the table, toss to combine, and enjoy right away.

Notes

Ramen noodles are often available at stores with well-stocked Asian sections, usually in the refrigerator or freezer section (they're sometimes sold alone, and sometimes sold with a soup flavor pack included). If you can't find ramen noodles, you can substitute yakisoba or soba noodles; the dish won't be the same, but it'll still be tasty.

This Recipe Appears In

• Cool off With Cold Ramen: How to Make Hiyashi Chuka at Home