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Hiyashi Chuka Ramen
with Tomatoes, Green Beans & Soft-Boiled Eggs
25 min
Vegetarian
i
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Recipe only available for Friday delivery.
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2 Servings
- Est. 570 Cals/serving
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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.
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fresh
ingredients
Title
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½ lb Fresh Ramen Noodles (Previously Frozen)
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2 Pasture-Raised Eggs
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4 oz Grape Tomatoes
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2 Scallions
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2 Persian Cucumbers
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6 oz Green Beans
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1 Tbsp Sesame Oil
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2 Tbsps Soy Sauce
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1 Tbsp Sugar
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1 Tbsp Vegetarian Ponzu Sauce
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1 Tbsp Rice Vinegar
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1 tsp Furikake
step-by-step
instructions
1
Prepare the ingredients
Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Fill a separate, medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Thinly slice the cucumbers into rounds. Combine the halved tomatoes and sliced cucumbers in a medium bowl; add half the vinegar and half the soy sauce. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Cook the eggs
Meanwhile, carefully add the eggs to the small pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs; season with salt and pepper.
3
Cook the green beans & noodles
Meanwhile, to the medium pot of boiling water, add the halved green beans and noodles (stirring gently to separate). Cook, stirring occasionally, 2 to 3 minutes, or until tender and the green beans are bright green. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process.
4
Make the sauce
Meanwhile, in a large bowl, combine the sugar, ponzu sauce, sesame oil, sliced white bottoms of the scallions, remaining vinegar, and remaining soy sauce. Stir until the sugar has dissolved. Taste, then season with salt and pepper if desired.
5
Finish the noodles & serve your dish
Add the cooked green beans and noodles and marinated vegetables (including any liquid) to the bowl of sauce; toss to coat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the furikake and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients
Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Fill a separate, medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Thinly slice the cucumbers into rounds. Combine the halved tomatoes and sliced cucumbers in a medium bowl; add half the vinegar and half the soy sauce. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Cook the eggs
Meanwhile, carefully add the eggs to the small pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs; season with salt and pepper.
3
Cook the green beans & noodles
Meanwhile, to the medium pot of boiling water, add the halved green beans and noodles (stirring gently to separate). Cook, stirring occasionally, 2 to 3 minutes, or until tender and the green beans are bright green. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process.
4
Make the sauce
Meanwhile, in a large bowl, combine the sugar, ponzu sauce, sesame oil, sliced white bottoms of the scallions, remaining vinegar, and remaining soy sauce. Stir until the sugar has dissolved. Taste, then season with salt and pepper if desired.
5
Finish the noodles & serve your dish
Add the cooked green beans and noodles and marinated vegetables (including any liquid) to the bowl of sauce; toss to coat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the furikake and sliced green tops of the scallions. Enjoy!
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