Cold Ramen Salad

Ingredients 

Dressing

• 2 tablespoonswater
• 2 tablespoonssoy sauce
• 2 tablespoonstahini
• 2 tablespoonsrice vinegar
• 2 teaspoonstoasted sesame oil
• 2 teaspoonsevaporated cane sugar
• 1 teaspoongrated ginger
• 1/8 teaspoon salt
• 1/8 teaspoon white pepper

Ramen Salad

• 240 grams fresh ramen noodles
• 1 smallcucumber see note, julienned
• 2 smalltomatoes sliced into wedges
• 4 slicesham sliced into thin strips
• 2 sheets usuyaki tamago sliced into thin threads
• 1 tablespoonsesame seeds

Instructions

1. Make the dressing by whisking together the water, soy sauce, tahini, rice vinegar, sesame oil, sugar, ginger, salt and white pepper until the dressing is emulsified.
2. Prepare all the toppings.
3. Boil the noodles according to the package directions.
4. Drain the noodles and wash them with running cold water to remove any excess starch from the surface of the noodles.
5. Put the noodles in a bowl of ice water to chill them, and then drain the noodles well, removing any excess ice.
6. Split the noodles between two bowls, and then drizzle with some of the dressing.
7. Arrange the cucumber, tomatoes, ham, and usuyaki tamago on top of the noodles and then garnish with sesame seeds. Serve the hiyashi chuka with extra dressing on the side.