Hiyashi Chuka (Cold Ramen Noodle Salad)

This refreshing cold noodle bowl delivers high quality lean protein from poached chicken and egg while keeping fats balanced with a light soy-sesame dressing.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 450 g (1 lb) chicken breast · 504 kcal in the whole recipe
• 2 eggs (100 g / 3.5 oz) · 143 kcal in the whole recipe
• 220 g (7.8 oz) dry egg noodles · 845 kcal in the whole recipe
• 200 g (7 oz) cucumber, julienned · 32 kcal in the whole recipe
• 200 g (7 oz) tomato, sliced · 36 kcal in the whole recipe
• 3 tbsp low-sodium soy sauce (48 g) · 27 kcal in the whole recipe
• 2 tbsp vinegar (30 g) · 6 kcal in the whole recipe
• 1 tbsp sesame oil (13 g) · 115 kcal in the whole recipe
• 1 tbsp sugar (12 g) · 46 kcal in the whole recipe
• 1/4 cup chicken broth (60 g) · 4 kcal in the whole recipe
• 1 tsp fresh ginger, grated (6 g) · 5 kcal in the whole recipe
• 1 tbsp toasted sesame seeds (10 g) · 63 kcal in the whole recipe

Method

1. Poach the chicken breast in simmering water for 12-15 minutes until fully cooked, then cool and shred into thin strips.

   

2. Whisk the eggs, pour into a lightly greased non-stick pan to cook a thin omelet, then cool and slice into thin ribbons.

   

3. Boil the dry egg noodles for 3-4 minutes, drain immediately, rinse under cold running water with ice to chill, and drain well.

   

4. In a small bowl, whisk together the soy sauce, vinegar, sesame oil, sugar, chicken broth, and grated ginger until smooth.

   

5. Divide cold noodles into 4 bowls, arrange shredded chicken, omelet ribbons, cucumber, and tomato on top, drizzle with dressing, and garnish with sesame seeds.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.