HOW TO MAKE COLD RAMEN - 冷やし中華 - HIYASHI CHUKA RECIPE

HOW TO MAKE COLD RAMEN - 冷やし中華 - HIYASHI CHUKA RECIPE
Chef Dai demonstrates how to make this classic Japanese Summertime dish. Please use any vegetables, meats or seafood you wish.
Ingredients *please note all ingredients shown are for 1 serving, with the exception of the sauce which will serve 3 portions. The sauce will keep for weeks if stored in the fridge.

ramen noodles x 150 grams
asparagus x 4
prawns x 4
English cucumber x 1/5 katsuramuki or julienne
cooked ham
seafood / crab sticks x 2
salad cress x small bunch
grated ginger x 1 tsp
eggs x 2
sugar x 1tsp
salt
cherry tomatoes x 4
sesame seeds x 1 tsp
mayonnaise
pickled ginger (beni shoga) x 1 Tbsp

For the sauce (serves 3 )
dark soy sauce x 6 Tbsp
sugar x 4 Tbsp
rice vinegar x 3 Tbsp, alternatively use malt vinegar
water x 2 Tbsp, alternatively use chicken stock
sesame oil x 2 Tbsp
toasted white sesame seeds x 1 Tbsp
juice of grated ginger x 1 tsp
english mustard x size of 1 pea (optional)
chilli oil x 1/2 tsp (optional)

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