Hiyashi Chuka (Chilled Chinese Egg Noodles


Serves: 1

  • 100g ramen noodles
  • 1 chicken breast
  • 1/4 cucumber
  • 2 slices ham
  • 1 egg
  • some mustard
A for the sauce
  • 1 tbsp water used to boil chicken
  • 1/2 tbsp juice grated ginger
  • 1.5 tbsp soy sauce
  • 1.5 tbsp Japanese vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1/2 tbsp sesame oil
  • 1/2 tbsp soy sauce


  1. Boil the chicken breast, retain the water, and break the meat up by hand.
  2. Cut the cucumber 4cm x 2mm, and finely slice the ham, 3mm.
  3. Add some salt to the egg and beat, pour a small amount into a heated, lightly oiled frying pan to make a thin sheet of omelette. Make a few sheets, roll them on a chopping board and cut into very fine strips 3mm.
  4. Place A in a bowl and mix well.
  5. As soon as the noodles have boiled, soak them in cold water and rinse them well, turning them under running water to remove stickiness. Drain the noodles.
  6. Mix B with the noodles well.
  7. Serve the noodles on a plate and arrange the topping. Add the sauce and garnish with mustard.