This year's summer in Porto is HOT! Believe me (as someone who's used to HK summers with 38 degrees and 90% humidity), when I say it's HOT, IT IS HOT!!! Apart from cold watermelons, cold noodles have become a staple in the house. Hiyachi Chuka (or “chilled Chinese”, a Japanese chilled ramen dish with various toppings) is one of my go-tos. It is easy, light, delicious, and cold! You can definitely make it ahead of time, keep it in the fridge for a few hours for a refreshing lunch/dinner later.
Ingredients：
(serves 1)
1 serving of ramen noodles (I used soba noodles because that's what I had in the pantry)
1 egg crepe (julienned. ingredients and steps follow)
1 chicken thigh (marinaded with a bit of salt and pepper, then steamed and shredded)
1/2 cucumber (julienned)
1/3 tomato (cut into wedges)
2 crab sticks (shredded)
2 dried shiitake mushrooms (soaked in hot water until soft, drained and julienned)
1 tbsp white sesame seeds
Egg Crepe
1 large egg (beaten)
1 tsp sugar
a pinch of salt
1 tsp olive oil
Sauce
3 tbsp soy sauce
2 tbsp sugar
1 1/2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp water
1 tsp white sesame seeds
1/4 tsp ginger (grated)
1/2 tsp chilli oil (optional)
Steps：
1. Combine all sauce ingredients in a small bowl. Whisk well and set aside in the fridge.
2. For the egg crepe, whisk together the egg, sugar, and salt. Heat the oil in a non-stick pan over medium heat. Pour in the egg mixture and cook on both sides. Let cool then slice it.
3. Bring a pot of water to a boil. Add the ramen, and cook according to package directions. Drain, rinse, then immediately soak in a bowl of ice water to let cool. Drain completely and dish up on a plate/bowl.
4. Place all the toppings and pour the sauce on the ramen. Garnish with white sesame seeds. Then serve.
When cooking the noodles, remember to 1) use a big pot, and 2) separate the noodles before dropping them into the water so that each and every noodle is cooked evenly.
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