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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 434.8
  • Total Fat: 11.4 g
  • Cholesterol: 210.2 mg
  • Sodium: 1,127.7 mg
  • Total Carbs: 61.6 g
  • Dietary Fiber: 6.4 g
  • Protein: 18.0 g

View full nutritional breakdown of Hiyashi Chuka Ramen (reduced salt) calories by ingredient
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Hiyashi Chuka Ramen (reduced salt)

Submitted by: JOHNKAWAKAMI

Introduction

This is not quite the traditional cold ramen dish served in Japan during the summer. It's almost vegetarian. The vegetables have been doubled to produce two servings. That means the sodium and carbs are cut in half. This is not quite the traditional cold ramen dish served in Japan during the summer. It's almost vegetarian. The vegetables have been doubled to produce two servings. That means the sodium and carbs are cut in half.
Number of Servings: 2

Ingredients

    2 eggs
    2 cups bean sprouts
    1 packet of hiyashi chuka noodles (Myojo brand)
    1/4 tsp fresh ginger, grated
    1/4 tsp sesame oil or 1/2 tbsp sesame butter
    2 tbsp rice vinegar
    1/2 tbsp sugar
    2 stalks green onion sliced thin or thick
    1/2 bunch of spinach
    1 cucumber peeled and sliced into matchsticks
    1 tsp sesame seeds (black if possible)

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Directions

This dish is not quite vegetarian because the soup base contains meat products. You can substitute with a little soy sauce and by increasing some of the other ingredients as described.

Beat 2 eggs lightly to break yolks, but not much more. Pour into a large lightly oiled pan and fry lightly until nearly completely set. When it's almost done, fold over omelet or "taco" style, and let cool in pan. It'll continue to cook. Slice into thin ribbons. Place it onto a plate and put it in the refrigerator to cool down.

In a microwave oven, heat 1/2 cup of water in a plate until it starts to steam. Around 30 seconds to a minute. Add bean sprouts and mix with hot water. Cook 30 more seconds. Let sit in the closed microwave a few minutes. This will cook them slightly.

Wash the spinach. Bring a small pot of water to a boil. Plunge spinach in it for around 10 seconds, and then remove to a bowl. Rinse with cold water to stop cooking. Squeeze the water out of the bundle of spinach, and then cut into 1 inch chunks. Put into refrigerator to cool.

Using the same water, you can bring it up to 3 cups of water. Bring it to a boil, and then add noodles. Stir with a fork or chopsticks to loosen noodles so they don't stick together. Cook, stirring occasionally, for 3-4 minutes. Drain noodles, then rinse with cold water to cool. You may want to put these into the refrigerator too.

To prepare the cucumber, peel, cut in half lengthwise, then scrape out seeds with a spoon. Cut cuke in half, and slice into sticks. It's easier to slice from the inside of the curve. Put these into the fridge.

To "reduce" the salt, pour the sauce packet into a bowl. Add the grated ginger, rice vinegar, sugar, and sesame oil or sesame butter (a ground sesame common in Middle Eastern food). You can use both sesame products too. Stir to mix. You may want to add the chopped onion too.

If you want, you can reduce the salt further by using less of the sauce. The sauce packet is full of soy sauce and salt.

If you want to avoid the meat products in the sauce, you can get rid of the packet (or buy noodles without a sauce packet) increase all the other sauce ingredients, and add a dash of soy sauce to taste. The basic sauce is sesame, soy sauce, sugar, and rice vinegar.

The traditional presentation is a bed of noodles topped with the vegetables. The sauce is poured on top.

An alternative way to serve it is to mix it all together in a bowl, divide into two portions, and serve. Plate it onto chilled plates for the best effect.


Number of Servings: 2

Recipe submitted by SparkPeople user JOHNKAWAKAMI.






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