Ramen salad with sesame dressing (Hiyashi chuka) from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 164) by Tim Anderson

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Notes about this recipe

  • Delys77 on January 18, 2022

    This was fairly good but we found the dressing little one note. I do love the idea and it is a much lighter fresher application for Ramen, but I would make some changes next time. Some spring onion, perhaps fresh garlic in the dressing, maybe even a bit of chilli oil in the noodles or shichimi togarashi. I also think pairing with something acidic or a pickle would be nice on the side.

  • JLDuck on April 05, 2020

    Superb. It is fresh and tasty. Definitely worth doing the soy marinated eggs.

  • clcorbi on August 13, 2018

    I think this is going to be a new favorite lunch recipe of mine. I went all-out and made the soy sauce eggs, and between the eggs, all the delicious veggies, and the amazing sesame sauce, I seriously could not get enough of this salad. You could substitute any number of in-season vegetables to great effect. As long as you leave the dressing separate, leftovers keep well for several days, too. This is going into regular rotation and, suffice to say, I am now obsessed.

  • Yildiz100 on July 24, 2018

    Very good. This makes large portions. I can easily eat a packet of ramen but once you bulk it out with veggies and a rich sauce it becomes very filling. I would say three packs serves 4 people. Add sauce to taste, he calls for a lot. Any extra can be reserved for salads or steamed veggies. It is delicious!

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