How to Make Hiyashi Chuka with Instant Cup Ramen
Now, at the peak of summer, chilled ramen has become one of my favorite food choices.
Speaking of Japanese cold ramen perfect for summer, what comes to my mind right away is Tsukemen (つけ麺) or Hiyashi Chuka (冷やし中華).
As I wrote about the former in this article, I will talk about the latter, Hiyashi Chuka, today and introduce an easy recipe using instant cup ramen.
Hiyashi Chuka (冷やし中華)
As you may know, Hiyashi Chuka is a type of broth-less ramen served chilled and is one of the most familiar summer noodles to us Japanese.
It consists of wheat noodles with a refreshing soy sauce-based sauce, garnished typically with thin strips of Charsiu roast pork, egg omelets, cucumbers, and tomatoes.
We usually make it with pre-prepared noodles sold in grocery stores that come with a packet of seasoning sauce, but instead, you can easily make it with a cup of instant ramen.
Recipe using Instant Cup Ramen
With an additional step to the instructions for cold ramen introduced the other day, you can turn the noodle soup into Hiyashi Chuka.
Specifically, add some sesame oil and vinegar to the chilled cup, as the soup base of Hiyashi Chuka usually consists of soy sauce, vinegar, and sesame oil.
So all you need to prepare for this recipe are cold water, sesame oil, vinegar, and a cup of soy sauce-flavor instant ramen.
This time, I prepared Nissin Cup Noodle Soy Sauce. And here, I will share the making process.
Instructions
| 1 |  |
First, peel the lid about halfway and pour cold water until it fills the line inside the cup. |
|---|---|---|
| 2 |  |
Close the lid and transfer the ramen cup into the refrigerator to chill for about 1 hour. |
| 3 |  |
After that, take the cup out of the fridge. |
| 4 |  |
Transfer the noodle soup inside into a shallow bowl. Then, add some ice cubes, sesame oil, and vinegar to your taste.
Now it is ready to eat. Enjoy the Hiyashi Chuka noodles! |
As the preparation is easy, you can make a tasty Hiyashi Chuka noodle without fail with this recipe.
