Hiyashi Chuka Ramen

with Tomatoes, Green Beans, & Soft-Boiled Eggs

20 MIN

2 Servings

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From the Test Kitchen

In this take on the classic Japanese summer dish, a combo of chilled ramen noodles and bright, seasonal vegetables are tossed with a light sauce of savory soy, nutty sesame oil, and more. In traditional style, each bowl is topped with a soft-boiled egg and a sprinkle of furikake, a favorite seaweed-based seasoning.

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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

½ lb Fresh Ramen Noodles (Previously Frozen)
2 Pasture-Raised Eggs
2 Scallions
6 oz Green Beans
½ lb Cocktail Tomatoes
1 Persian Cucumber
2 Tbsps Rice Vinegar
2 Tbsps Sesame Oil
2 Tbsps Soy Sauce
1 Tbsp Sugar
1 tsp Furikake

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & marinate the cucumber:

Heat a small saucepan of water to boiling on high. Fill a separate, medium pot with water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Halve the green beans. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the cucumber into rounds. Place in a medium bowl with half the vinegar and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.

2 Make the soft-boiled eggs:

While the cucumber marinates, carefully add the eggs to the small saucepan of boiling water. Cook 6 to 7 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper.

3 Cook the green beans & noodles:

While the eggs cook, add the halved green beans and noodles (stirring gently to separate) to the medium pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 1 to 2 minutes to stop the cooking process.

4 Make the sauce:

While the green beans and noodles cook, in a large bowl, combine the sugar, soy sauce, sliced white bottoms of the scallions, remaining vinegar, and remaining sesame oil. Stir until the sugar has dissolved; season with salt and pepper to taste.

5 Finish the noodles & serve your dish:

Add the cooked green beans and noodles and seasoned tomatoes to the bowl of sauce; toss to coat and season with salt and pepper to taste. Serve the finished noodles topped with the marinated cucumber (including any liquid) and seasoned eggs. Garnish with the furikake and sliced green tops of the scallions. Enjoy!