Chicken Hiyashi Chuka with Ramen Noodles, Corn & Vegetables
  • Prep time: 30 minutes
  • Calories: 650

Tender noodles, and an endless array of colourful toppings, make this Japanese soup delicious and beautiful. We’re excited to cook this hiyashi chuka - a cool, brothless ramen dish that makes for an interesting and healthy dinner. You’ll top it with fresh tomatoes, corn, cucumbers and Shichimi Togarashi, a Japanese spice mix of chili, roasted orange peel, black sesame, ginger and seaweed.

  • 2 of Chicken Breast
  • 180 g of Dried Ramen Noodles
  • 1 of Sweet Corn Cob
  • 1 of Lebanese Cucumber
  • 1 of Tomato
  • 2 of Spring Onion
  • 4 Tbsp of Soy Sauce
  • 4 Tbsp of Rice Vinegar
  • 1 Tsp of Sesame Oil
  • 2 Tsp of Shichimi Togarashi

Cook Chicken:

Heat a medium pot of salted water to boil. Once boiling, add the chicken. Reduce the heat to medium-low and cook 12 - 15 minutes, or until cooked through. Transfer the cooked chicken to a plate or cutting board and set aside to cool. Wash and thoroughly rinse the pot. Refill the pot with water and add a big pinch of salt; bring to boil (or boil the kettle).

Prepare Noodle Sauce:

To make the noodle sauce, in a medium bowl, combine the sesame oil, 34 of the rice vinegar, half the soy sauce and 1_ TBS of water; stir to combine.

Prepare Ingredients:

Wash the fresh produce. Cut off and discard the roots of the spring onions; thinly slice, separating the white bottoms and green tops. Remove and discard the husks and silks of the corn. Cut the kernels off the cob; discarding cob. Cut the cucumber in half lengthwise; scrape out and discard the seeds. Slice the cucumber lengthwise into _ cm strips; toss with half the remaining rice vinegar. Cut the tomato into wedges.

Dress Chicken:

When cool enough to handle, roughly chop the cooked chicken into large pieces. In a medium bowl, combine the chopped chicken, white parts of the spring onions, half the Shichimi Togarashi (TIP: just add a little at a time, it is quite spicy), remaining soy sauce and the remaining rice vinegar. Set aside as you continue cooking.

Cook Noodles:

Add the ramen noodles to the boiling water, stirring to separate the noodles. Cook, stirring occasionally, for 3 - 4 minutes. Drain thoroughly.

You Plate It:

Divide the drained noodles and noodle sauce between dishes. Top with the dressed chicken, corn, tomato and cucumber. Garnish with the green parts of the spring onions and Shichimi Togarashi (to taste- it is quite spicy). Enjoy!