Hiyashi Chuka (Cold Ramen)

Serves 3

prepPrepare a bowl of iced water
½ tsp ginger, grated with juice	Whisk & simmer dressing	Cool dressing in iced water		Divide noodles, top & serve
4 Tbsp / 60 ml soy sauce
3 Tbsp / 45 ml rice vinegar, unseasoned
2 Tbsp / 30 ml chicken stock or water
2 Tbsp / 30 ml water
2 Tbsp / 25 g sugar
1 Tbsp / 15 ml toasted sesame oil
¼ tsp la-yu (Japanese chili oil)
2 large eggs	Whisk egg mixture	Fry omelette, 3–4 min total	Cool & cut omelette into strips
2 tsp sugar
⅛ tsp Diamond Crystal kosher salt
1 Tbsp / 15 ml neutral oil
2 Japanese or Persian cucumbers	Prepare cucumber julienne
1 tomato	Cut tomato into wedges
4 slices ham	Julienne ham into strips
4 sticks real or imitation crabmeat	Separate crabmeat into strips
3 servings hiyashi chuka noodles (6 oz / 170 g fresh noodles per serving)	Boil & cool noodles
1½ tsp toasted white sesame seeds
Japanese karashi hot mustard
pickled red ginger

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