Your Life A to Z Recipe: Friday, May 23rd, 2014: Hiyashi Chukka

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Hiyashi Chukka

Cold noodle salad dressing:

Vinegar 1/2 cup

Sugar 1/4 cup

Sesame oil 1 tbsp

Soy Sauce 1/2 cup

Lemon juice 1 tbs

4 packages ramen noodles (fresh or frozen approx. 6 oz)

4 ounces sliced ham

1 whole English cucumber, Julienned

4 eggs

2 cups Bean sprouts

1 tsp Beni Shoga

4 tsp sesame seeds

Place all dressings ingredients into a medium sized mixing bowl and whisk ingredients together. Then place mixed ingredients inside a medium sauce pan and bring to a boil. Allow to cool down, place in bowl & place in the refrigerator to cool. You want the dressing to be chilled before serving.
Next prepare your egg for garnish of your cold salad. Heat 1/4 tsp of oil in a small non-stick skillet over medium heat. Beat 1 egg well and gently pour the beaten egg into the skillet moving the skillet so that egg covers the entire surface.  Cook for 30 seconds then flip and cook for an additional 15 seconds on the other side.  Place aside and continue to the cook the rest one by one. When all the eggs are cooked roll and slice into thin slices, set aside.

Fill a large stock pot with water and place over high heat. Take all four servings of noodles and separate into a large bowl. Place those noodles into the boiling water, and cook for 2-3 minutes. Once the noodles are done place them in a strainer and run under cold water. Strain out excess water and set aside.

Separate noodles into 4 single portions.  Garnish each serving with 1/4 of the ham, cucumber, sliced egg & bean sprouts. Place amount of dressing desired and top with beni shoga and sesame seeds.