AP – Japanese dish, hiyashi chukka, is typically served as a cone of chilled ramen noodles covered with julienned strips of several ingredients, including cucumber, meat, omelet, ginger and carrot. Poached shrimp and chicken also are common additions.
We took loose inspiration from this salad for a chilled noodle recipe in our book COOKish, which limits recipes to just six ingredients without sacrificing flavor. Paring down the ingredient list to essentials was key, and happily shrimp, scallions, noodles and a flavourful dressing didn’t leave us needing more. That’s partly thanks to using seasoned rice vinegar, which is flavoured with sugar and salt, making it a three-in-one ingredient that punches above its weight.
When shopping, look for non-instant dried ramen, sometimes called chukamen or chuka soba; the noodles may be straight or curly. Additional options for topping the salad include shredded carrots, slivers of tomato and shredded lettuce.
RAMEN SALAD WITH SHRIMP AND SCALLIONS
Start to finish: 25 minutes
Servings: Four
– 10 ounces non-instant dried ramen noodles
– One-third cup low-sodium soy sauce
– Two tablespoons seasoned rice vinegar
– Two teaspoons toasted sesame oil, plus more to serve
– One pound cooked, peeled shrimp, cut into half-inch pieces or two cups cooked shredded chicken
– One bunch scallions, thinly sliced or one small cucumber, halved lengthwise and thinly sliced or both
DIRECTIONS
Cook the noodles in a large pot of boiling water until tender, then drain, rinse with cold water and drain again. In a large bowl, mix the soy, vinegar and sesame oil.
Add the noodles and toss. Divide among four serving bowls, then top with shrimp and scallions. Drizzle each portion with additional sesame oil.
Optional garnish: Toasted sesame seeds or pickled ginger or both
