Hiyashi Chuka Salad Recipe

Inspired by Mikuni

Time30m

Serves4

Chilled ramen noodles, mix greens, shrimp, vegetables, shredded chicken, egg, citrus soy dipping Sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Cook the Ramen Noodles
Bring a pot of water to a boil. Add the ramen noodles and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
2
Prepare the Vegetables and Proteins
Julienne the cucumber and carrot. If not already cooked, prepare the shrimp and shred the chicken. Hard-boil the eggs, then slice them.
3
Make the Citrus Soy Dipping Sauce
In a bowl, whisk together soy sauce, rice vinegar, sesame oil, lime juice, sugar, garlic, and ginger until well combined.
4
Assemble the Salad
In a large serving bowl, combine the mixed greens, cooked ramen noodles, shrimp, shredded chicken, cucumber, carrot, and sliced eggs. Toss gently.
5
Serve
Serve the salad chilled with the citrus soy dipping sauce on the side for dipping.