Hiyashi Chuka Published: September 2, 2025 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Hiyashi Chuka 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x 1 immi ramen packet ¼ cucumber, julienned ½ tomato, cut into wedges 2 slices ham, julienned 1 egg, whisked with a pinch of sugar and salt ⅛ tsp ginger, grated 4 tsp soy sauce 1 tbsp rice vinegar 2 tsp chicken broth 2 tsp water 2 tsp sugar 1 tsp sesame oil Green onions and sesame seeds to garnish Cook Mode Prevent your screen from going dark Instructions Boil a pot of water and cook ramen noodles for 4 minutes. Then, rinse under cold water and drain. Set aside. Heat 1 tbsp neutral oil in a frying pan over medium heat. Pour the egg mixture into the pan. When the egg is set on the surface, flip and cook until fully cooked through. Transfer the omelet to a plate and let it cool. Once cool, julienne into thin strips and set aside. In a small bowl, whisk together ginger, soy sauce, rice vinegar, chicken broth, water, sugar and sesame oil. Set aside. Place ramen noodles in a bowl and top with egg, cucumber, ham and tomato. Pour dressing all over the noodles and garnish with thinly sliced green onions and sesame seeds. Enjoy!