COLD RAMEN NOODLES

 

 

 

If you are looking for something nutritious to cool your body down in summer, well Cold Ramen or Hiyashi Chuka in Japanese is perfect for you! Some Japanese call summer as the "Cold Ramen Season". Why not slurp on some delicious cold ramen instead of spending your time in hot kitchen recipes when the heat starts to climb. Humid weather can bring our energy down. This attractive looking dish is the answer! Uniquely made with chilled ramen noodles topped with your favorite crunchy vegetables with ham, egg, and seaweed or any other toppings you like depending on your taste. It has a balanced dressing of soy sauce, rice vinegar and sesame oil that enhances the flavor. So fun and easy to make! This cold ramen deserves a good looking high-quality bowl. With our Ramen bowls, you can serve just the right size of cold ramen. It goes perfectly with any kind of cold ramen not only with its elegant look but also these bowls are much harder to break because of its high-quality materials.

 

Here is an easy Hiyashi Chuka (cold ramen) with shrimp and vegetable recipe.

 

Ingredients

 

Fresh Ramen Noodles (4 servings)

Shelled Large Shrimp (1/4 pound)

A handful of Cooked Corn

1 large tomato (halved and thinly sliced)

2 thinly sliced scallions

Sesame oil (1 teaspoon)

Sesame seeds (1 teaspoon)

Chili oil (1/2 teaspoon)

Grated peeled ginger (1 teaspoon)

Water (1 tablespoon)

Sugar (1 tablespoon)

Rice vinegar (3 tablespoons)

Soy sauce (3 tablespoons)

1 egg (beaten)

 

Directions

 

1,) Cook Ramen noodles in salted boiling water until tender. Drain in a colander and rinse under cold running water. Let it drip dry and set aside.

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

3.) Cook egg that has been beaten in a nonstick skillet over medium heat until set in a thin sheet-like an omelet, about 3 minutes then cover during last minute to set the top. Remove from skillet, let cool 1 minute, then roll and thinly slice into strips.

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

5.) Place chilled drained noodles in serving bowls. Top the noodle with shrimp, corn, scallion, tomato, and sliced egg. To eat, pour dressing on top of the noodles at the table, toss to combine, and enjoy your refreshing cold ramen!

 

Slurping on your favorite noodles will be extra special if you prepare it in a Japanese bowl that will make you feel like you are eating in a fancy Asian restaurant. And bowl that is just perfect size for serving. And of course, it's a total plus if it is extra durable and made from food grade melamine which is much harder to break and is guaranteed to last you a long time.

 

The Origin of Ramen + Bacon Egg Recipe

 

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