This is a very literal, pared down riff on hiyashi chuka, the Japanese summertime classic of cold ramen noodles in a sesame dressing. We’ve made the dressing for you! All you need is a bit of leftover chicken (or panfried tofu or mushrooms!), a cucumber, a handful of tomatoes, green onion, and if you’re anything like me, chili oil. I dare you to take more then 3 minutes to boil and assemble this whole thing! It’s instantaneous and wonderful. A mid-summer classic.
Want to make your own miso sesame sauce and use our ramen noodles. Here’s a great recipe.
Serves 2
1 package Umi Organic Noodles with Miso Sesame Sauce
1 cucumber, peeled, smashed and chopped into bite-sized pieces
Large handful of cherry tomatoes, cut in half
2 green onion, sliced
1/4 to 1/2 lb shredded cooked chicken
Chili oil to taste
Directions:
Bring a large pot of water to a rapid boil. Tease apart the noodles. Drop the noodles into the boiling water. Start a timer for 2 minutes. Stir occasionally to loosen the noodles. When the timer rings, drain the noodles in the colander and rinse under cold running water until fully chilled. Shake out the water thoroughly. Toss noodles with sauce. Divide between two bowls. Top with tomato, cucumber, green onion, and chicken. Drizzle optional chili oil over everything!
