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Ingredient
Cold Ramen Noodle Salad
Introduce
Chef :
Hiroko ListonCold Ramen Noodle Salad
This is a very popular summer dish in Japan and it’s called ‘Hiyashi Chūka (冷やし中華)’. I often crave it not only on a hot summer day. Toppings can be anything that you like, but traditionally popular toppings include thinly sliced Cucumber, thin Omelet, Roasted Pork or Ham, and Tomato. It is often served with Hot Mustard.
Ingredient
Food ration :
2 servings
4 tablespoons
Soy Sauce
4 tablespoons
Rice Vinegar
2 tablespoons
Sugar
2 tablespoons
Cold Water
1/2 tablespoon
Sesame Oil
Cooking instructions
* Step 1
Toppings are better to be sliced or prepared into thin strips so that easy to eat with noodles. To make sauce, combine all ingredients and mix well.
* Step 2
Cook Ramen Noodles OR Chinese Egg Noodles as instructed. Basically cook noodles in rapidly boiling water until cooked ‘al dente’. Then drain, rinse in cold water, and drain well.
* Step 3
Place the drained cold noodles in a deep plate or bowl, arrange toppings, pour the sauce over and enjoy with Hot Mustard if you like it.
* Step 4
Other Topping Suggestions: Thinly sliced Carrot, Capsicum, cooked Seafood, Chicken, Wakame, etc.
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