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
Boil fresh noodle, drain and rinse with cold water, and keep cool in refrigerator
Add the toppings on the noodle and pour the sauce
Good with karashi mustard or ra-yu (hot oil)
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