Hiyashi Chuka with Sesame-Soy Dressing

⏱ 30 min · Serves 2

Japan's answer to a summer heatwave: chilled ramen noodles fanned with strips of ham, omelette, crisp cucumber and sweet tomato, all doused in a tangy sesame-soy dressing. Cool, colourful and on the table in half an hour.

Per serving: 610 kcal · 28.0g protein · 72.0g carbs · 23.0g fat

Ingredients

• 2 portions fresh ramen or chuka soba noodles (about 250g)
• 2 eggs
• 1/2 tsp caster sugar (for the omelette)
• 1 tsp neutral oil
• 4 slices good ham, cut into thin strips
• 1/2 cucumber, julienned
• 1 medium tomato, cut into wedges
• 50g beansprouts, blanched 30 seconds and cooled
• 2 tbsp toasted sesame seeds
• 1 spring onion, finely sliced
• Japanese mustard or wasabi, to serve (optional)
• Pickled ginger, to serve (optional)
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp caster sugar
• 1 tbsp toasted sesame oil
• 2 tbsp cold water
• 1 tsp grated fresh ginger

Method

1. Whisk all dressing ingredients (soy, rice vinegar, sugar, sesame oil, water, ginger) until the sugar dissolves. Chill in the fridge.
2. Beat the eggs with the 1/2 tsp sugar and a pinch of salt. Heat the oil in a non-stick frying pan over low-medium heat, pour in the egg and swirl to a thin sheet. Cook 1-2 minutes until just set, flip briefly, then slide out, cool and roll up. Slice into fine ribbons.
3. Bring a large pan of water to the boil and cook the noodles per packet instructions until just tender.
4. Drain and rinse the noodles thoroughly under cold running water, rubbing gently to remove starch. Drain very well, then chill in iced water for 1 minute and drain again.
5. Divide the noodles between two wide, shallow bowls. Fan the ham, omelette ribbons, cucumber, beansprouts and tomato wedges neatly over the top in separate sections.
6. Pour the cold dressing over just before serving. Scatter with sesame seeds and spring onion, and add a dab of mustard and a little pickled ginger on the side. Toss at the table.