Ingredients
Dressing
- 2 tablespoonswater
- 2 tablespoonssoy sauce
- 2 tablespoonstahini
- 2 tablespoonsrice vinegar
- 2 teaspoonstoasted sesame oil
- 2 teaspoonsevaporated cane sugar
- 1 teaspoongrated ginger
- ⅛ teaspoonsalt
- ⅛ teaspoonwhite pepper
Ramen Salad
- 240 gramsfresh ramen noodles
- 1 smallcucumber see note, julienned
- 2 smalltomatoes sliced into wedges
- 4 slicesham sliced into thin strips
- 2 sheetsusuyaki tamago sliced into thin threads
- 1 tablespoonsesame seeds
Instructions
- Make the dressing by whisking together the water, soy sauce, tahini, rice vinegar, sesame oil, sugar, ginger, salt and white pepper until the dressing is emulsified.
- Prepare all the toppings.
- Boil the noodles according to the package directions.
- Drain the noodles and wash them with running cold water to remove any excess starch from the surface of the noodles.
- Put the noodles in a bowl of ice water to chill them, and then drain the noodles well, removing any excess ice.
- Split the noodles between two bowls, and then drizzle with some of the dressing.
- Arrange the cucumber, tomatoes, ham, and usuyaki tamago on top of the noodles and then garnish with sesame seeds. Serve the hiyashi chuka with extra dressing on the side.