13min 4 ppl
Hiyashi Chuka
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 6 steps
Medium: 31–60 min or 7–12 steps
450 kcalper person
Protein 22g
Carbs 58g
Fats 14g
About this dish
Chilled ramen noodles fanned with neat strips of egg, chicken and cucumber, finished with a bright, tangy soy dressing. A cold noodle salad for hot summer days.
Allergy Info
Gluten, Eggs, Soya, Sesame
Diet Info
Meat
Ingredients
Fresh Produce
- Cucumberjulienned1
- Carrotjulienned1
Meat & Poultry
- Chicken Breast300 g
Dairy & Eggs
- Eggs3
Dried Goods
- Ramen noodles600 g
- Caster sugar30 g
Spices & Seasonings
- Toasted sesame seeds5 g
Oils & Condiments
- Vegetable Oil10 ml
- Soy sauce60 ml
- Rice vinegar60 ml
- Sesame Oil15 ml
Utensils
- Saucepan
- Small frying pan
- Meat thermometer
Method
1
Poach the chicken breast in a small pan of gently simmering water for 12 minutes until cooked through and a meat thermometer reads 74°C at the thickest point, then cool and shred into thin strips.
Approx. 12 minutes
2
Beat the eggs and cook in a lightly oiled frying pan as a thin, unfolded crepe for 2 minutes on each side, then cool and slice into thin strips.
Approx. 4 minutes
3
Whisk the soy sauce, rice vinegar, caster sugar and sesame oil together in a small bowl to make the dressing.
Approx. 3 minutes
4
Cook the ramen noodles in boiling water according to the packet instructions, then drain and rinse under cold running water until fully chilled.
Approx. 6 minutes
5
Divide the chilled noodles between plates and arrange the shredded chicken, egg strips, cucumber and carrot on top in neat rows.
Approx. 8 minutes
6
Drizzle with the dressing and scatter with toasted sesame seeds to serve.
Approx. 2 minutes
