Why are my noodles sticky and gummy?

Since this is a cold dish, the ramen noodles should be cooked, drained and immediately rinsed under cold water to cool them down. If the noodles aren't chilled, they'll continue to cook. Ramen gets sticky when left out hot (and not in liquid).

I've heard cold ramen called something other then hiyashi chuka. What gives?

Other names for hiyashi chuka include reimen (Japanese for "chilled noodles"), which is often used in the Kansai region - and hiyashi ramen, which is used in the northern region of Hokkaido.

Hiyashi Chuka (Chilled Ramen)

Name: Hiyashi Chuka (Chilled Ramen)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 3 tablespoons plain rice vinegar; 1 tablespoon sugar; 3 tablespoons soy sauce (or Tamari for gluten free); 1 tablespoon water; 1 tablespoon toasted sesame oil or chili oil; ½ tablespoon white sesame seeds; 12 ounces fresh ramen noodles, or 6 ounces dry ramen noodles (for vegan: use vegan ramen noodles or thin spaghetti – Barilla and De Cecco are both vegan).; 2 large eggs, whisked (for vegan: 1 small carrot sliced into thin ribbons or sticks).; ¼ English cucumber, julienned. You can also use 1 kirby cucumber or 1/2 Japanese cucumber; 4 cooked shrimp, sliced in half lengthwise (for vegan: half a block of firm tofu, drained and cubed).; ½ cup shredded iceberg lettuce; 2 green onions, thinly sliced on the bias; 6 cherry tomatoes, sliced in half, or ½ small tomato, cut into 6 wedges; Hot Japanese mustard (karashi mustard) – optional but highly recommended!

Description

I’m powerless to the pull of chewy ramen noodles tossed in a sweet, sour, nutty, and savory sauce. Make my hiyashi chuka recipe at home in just 20 minutes!

Ingredients

Units Scale

Hiyashi chuka sauce

3 tablespoons plain rice vinegar
1 tablespoon sugar
3 tablespoons soy sauce (or Tamari for gluten free)
1 tablespoon water
1 tablespoon toasted sesame oil or chili oil
1/2 tablespoon white sesame seeds

Noodles

12 ounces fresh ramen noodles, or 6 ounces dry ramen noodles (for vegan: use vegan ramen noodles or thin spaghetti – Barilla and De Cecco are both vegan).

Toppings

2 large eggs, whisked (for vegan: 1 small carrot sliced into thin ribbons or sticks).
1/4 English cucumber, julienned. You can also use 1 kirby cucumber or 1/2 Japanese cucumber
4 cooked shrimp, sliced in half lengthwise (for vegan: half a block of firm tofu, drained and cubed).
1/2 cup shredded iceberg lettuce
2 green onions, thinly sliced on the bias
6 cherry tomatoes, sliced in half, or 1/2 small tomato, cut into 6 wedges
Hot Japanese mustard (karashi mustard) – optional but highly recommended!

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Instructions

Make the sauce. Whisk all the sauce ingredients together until the sugar has dissolved, and set aside.
Prepare the omelette. Brush a medium size pan with a little oil and turn the heat to medium. When the pan is hot, add the whisked eggs and spread them to create a thin crepe. Cook for 1-2 minutes, until the omelette is cooked. Fold each side to the center so the omelette is rectangular shaped. Turn the heat off, transfer the omelette to a cutting board. Let cool for 2-3 minute. Then grab a chef’s knife and slice the omelette into thin strips. Set aside.
Prep the noodles. Boil the ramen noodles according to the directions on the package (usually around 2-3 minutes for fresh noodles). Drain and rinse under cold water. Drain again well and divide the noodles among two serving bowls.
Arrange the plates and add sauce. Divide the toppings and arrange them nicely on top of the noodles. Pour the sauce on top and serve with hot Japanese mustard (karashi mustard).

Notes

Make ahead option: make the hiyashi chuka sauce ahead of time and keep it in the fridge in a glass jar with a lid for up to 1 month.

Nutrition

Serving Size: 1 serving
Calories: 496
Sugar: 23g
Sodium: 748.2mg
Fat: 16.5g
Saturated Fat: 3.4g
Unsaturated Fat: 5.3g
Trans Fat: 0g
Carbohydrates: 69g
Fiber: 3.4g
Protein: 19g
Cholesterol: 251.4mg