Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cold Ramen With Shrimp And Ham
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 22 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 74 milligrams
- Sodium
- 1794 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 4 grams
- Sugar
- 11 grams
- Protein
- 22 grams
This cold Japanese noodle dish, Hiyashi Chuka, is popular in the summer and a refreshing alternative to a hot bowl of brothy ramen. Other typical toppings include cooked eggs, shredded chicken, bean sprouts and nori, but feel free to experiment with other ingredients. The hot mustard (use a Japanese, Chinese or Korean version) is not to be missed, and it pairs well with the sweet-sour dressing.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 22 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 74 milligrams
- Sodium
- 1794 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 4 grams
- Sugar
- 11 grams
- Protein
- 22 grams
Ingredients
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Directions
- Bring a large pot and a medium saucepan of water to a boil. Salt the medium saucepan of water. Add the corn to the saucepan; cook 2 to 4 minutes, then remove the corn with tongs to a large plate. Add the shrimp to the saucepan and turn off the heat. When the shrimp are pink and opaque, about 1 1/2 minutes, remove to the plate with the corn. When cool enough to handle, cut the kernels off the corn cobs and slice the shrimp in half lengthwise. Refrigerate until fully cooled.
- Meanwhile, combine the soy sauce, vinegar, sugar, sesame oil and 1 tablespoon water in a medium bowl. Whisk until the sugar is dissolved.
- Add the ramen noodles to the large pot of water and cook as the label directs. Drain in a colander and rinse under cold water until cooled. Scatter a couple of handfuls of ice on top and rinse again, tossing the noodles with the ice, to chill the ramen further. Shake and squeeze the noodles gently to drain any excess liquid.
- Divide the noodles among shallow bowls. Spoon the soy dressing over the noodles. Arrange the shrimp, corn, ham, cucumbers and tomatoes on top. Top with pickled ginger and a dollop of hot mustard to mix into the noodles.
