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 roasted or 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 scallions, 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!