Hiyashi Chuka for Hong Kong Summer
Make hiyashi chuka through chilled noodles, dressing and toppings with a practical home preparation sequence.
Hiyashi Chuka for Hong Kong Summer
Hiyashi chuka is cold ramen for humid weather: chilled noodles, sweet-sour dressing, omelette, cucumber, ham or chicken and tomato. This recipe is adapted for a Hong Kong flat, locally available ingredients and a normal hob.
Cooking hub: How to Make Ramen at Home in a Hong Kong Kitchen. Component guide: Anatomy of a Ramen Bowl.
Serves 2. Time 25 minutes. It keeps the stove on for less than 15 minutes.
🛒 1. Ingredients
- 2 portions ramen noodles
- Cucumber, tomato and 2 eggs
- Ham, chicken or tofu
- Soy sauce, rice vinegar, sugar and sesame oil
- Mustard or chilli oil
🔥 2. Method
- Cook a thin omelette, cool and cut into strips.
- Mix soy, vinegar, sugar and sesame oil; chill.
- Cook noodles, rinse cold and drain very hard.
- Arrange noodles and toppings on chilled plates.
- Pour dressing at the table.
🧂 3. Adjustments and substitutions
For sesame dressing whisk tahini into the soy-vinegar dressing. See hiyashi chuka and cold ramen.
Cool ingredients promptly. Egg, chicken and noodles should not sit at room temperature in Hong Kong heat.
❓ FAQ
Can I use spaghetti? Yes, with baking-soda spaghetti.
Can I make it vegan? Use tofu and omit egg.
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