Vegan Hiyashi Chuka (Cold Ramen)

Ingredients

• 12 oz Ramen Noodles
• 1 medium, julienned Cucumber
• 1 medium, julienned Carrot
• 2 medium, sliced Tomato
• 2 cups Shredded Lettuce
• 1/4 cup Rice Vinegar
• 2 tablespoons Maple Syrup
• 1 tablespoon Sesame Oil
• 1 teaspoon, grated Ginger
• 1 tablespoon Sesame Seeds

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 12 oz of ramen noodles and cook for 3 to 5 minutes, or until they are tender but still have a slight bite. Drain the noodles immediately and rinse them thoroughly under cold running water to stop the cooking process. Drain them again very well.
2. 2In a large bowl, combine the 1/4 cup of rice vinegar, 2 tablespoons of maple syrup, 1 tablespoon of sesame oil, and 1 teaspoon of grated ginger. Whisk these ingredients together until they are completely mixed, creating the dressing.
3. 3Add the cooked and drained 12 oz of ramen noodles to the large bowl with the dressing. Also add the 1 medium julienned cucumber, 1 medium julienned carrot, 2 medium sliced tomatoes, and 2 cups of shredded lettuce to the bowl.
4. 4Gently toss all the ingredients in the bowl together. Make sure the noodles and vegetables are evenly coated with the dressing.
5. 5Divide the Hiyashi Chuka among four serving bowls. Sprinkle the 1 tablespoon of sesame seeds over the top of each serving as a garnish. Serve immediately.

Related Guides