Recipes · Japanese · Main Courses
Hiyashi Chuka (Cold Ramen Salad)
One serving has 612 kcal and 28 g protein, and at least a fifth of a woman's daily need of selenium (189%), thiamin (128%), riboflavin (71%), niacin (71%), manganese (70%) and folate (68%). Ready in 20 minutes.
- Preparation: 10 min
- Cooking: 10 min
- Makes: 1 serving (323 g)
- Difficulty: Easy
- Diets: Dairy-free
- Contains: egg, gluten, mustard, pork, sesame, soy
Ingredients
- 100 g Egg noodles, dry
- 55 g Eggs, whole, raw
- 35 g Ham, cooked
- 50 g Cucumber, raw
- 50 g Tomatoes, raw
- 8 g Soy sauce
- 12 g Vinegar, white
- 6 g Sugar
- 5 g Sesame oil
- 2 g Mustard
Method
- Boil the noodles according to the packet, then drain and rinse under cold water until fully chilled; toss with a few drops of the sesame oil so they do not stick.
- Beat the egg, pour it into a lightly oiled pan as a thin sheet, and cook over low heat until just set; slide it out, cool, and slice into thin strips.
- Cut the ham, cucumber and tomato into thin matchsticks or wedges.
- Whisk the soy sauce, vinegar, sugar, remaining sesame oil and mustard together to make the tare sauce.
- Pile the cold noodles in a bowl and arrange the egg strips, ham, cucumber and tomato neatly on top in separate sections.
- Pour the chilled sauce over just before eating and toss everything together at the table.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 612 kcal | 29% |
| Carbohydrates | 83.2 g | |
| Water | 188 mL | |
| Fiber | 4.8 g | 16% |
| Protein | 28.4 g | 59% |
| Tryptophan | 0.29 g | |
| Threonine | 0.98 g | |
| Isoleucine | 1.2 g | |
| Leucine | 2.2 g | |
| Lysine | 1.4 g | |
| Methionine | 0.6 g | |
| Cystine | 0.52 g | |
| Phenylalanine | 1.4 g | |
| Tyrosine | 0.75 g | |
| Valine | 1.4 g | |
| Histidine | 0.74 g | |
| Fat | 18 g | |
| Monounsaturated | 6.8 g | |
| Polyunsaturated | 4.8 g | |
| Docosahexaenoic Acid (DHA) | 0.03 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.5 g | |
| Saturated | 3.8 g | |
| Trans-Fats | 0.08 g | |
| Cholesterol | 309 mg | |
| Calcium | 91.9 mg | 9% |
| Copper | 0.42 mg | 47% |
| Iron | 5.8 mg | 32% |
| Magnesium | 91.3 mg | 29% |
| Manganese | 1.3 mg | 70% |
| Phosphorus | 443 mg | 63% |
| Potassium | 651 mg | 14% |
| Selenium | 104 µg | 189% |
| Sodium | 849 mg | |
| Zinc | 3.4 mg | 42% |
| Thiamin (vitamin B1) | 1.4 mg | 128% |
| Riboflavin (vitamin B2) | 0.78 mg | 71% |
| Niacin (vitamin B3) | 10 mg | 71% |
| Pantothenic acid (vitamin B5) | 2.1 mg | 42% |
| Pyridoxine (vitamin B6) | 0.5 mg | 38% |
| Folate (vitamin B9) | 271 µg | 68% |
| Cobalamin (vitamin B12) | 0.93 µg | 39% |
| Choline | 277 mg | 65% |
| Vitamin A | 129 µg | 18% |
| Vitamin C | 9.7 mg | 13% |
| Vitamin D (D2 + D3) | 66.3 IU | 11% |
| Vitamin E | 1.3 mg | 9% |
| Vitamin K | 13.5 µg | 15% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.7 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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