Hiyashi Chuka

Cold ramen with topping and sauce

DRY PASTA WILL TURN INTO RAMEN NOODLE with Baking Soda

• Boil water (1000ml) , then add salt (1 tbsp) and baking soda (1 tbsp) - will form bubbles.

• Add dry pasta (100g per one serving) and boil 2 minutes longer than usual. (I prefer thin pasta.)

• Drain and rinse with water briefly.

Ingredients

• Fresh ramen noodle

• Topping (tomato, cucumber, cold cut, cooked chicken, cooked egg, shiso, myoga, bean sprout, sesame, beni shoga, etc.)

Sauce (4 servings) - mix all

• Rice vinegar 100cc

• Soy sauce 80cc

• Water 50cc

• Sugar 3 tbsp

• Sesame oil 1 tsp

• Karashi mustard or ra-yu (hot oil)

Directions

1. Boil fresh noodle, drain and rinse with cold water, and keep cool in refrigerator

2. Add the toppings on the noodle and pour the sauce

3. Good with karashi mustard or ra-yu (hot oil)