Hiyashi Ramen - Summer Time Chilled Ramen Noodle

Update: July, 27/2010 - 16:29

with chef Johnson Lee from the Fortuna Hotel Hanoi  

Japanese cuisine is well-loved for its beautiful presentation of colours, flavours and textures. Created to beat the hot summer heat, Hiyashi (chilled) Ramen – a recipe by Chef Johnson Lee from the Fortuna Hotel Hanoi - is a refreshing and delicious bowl of crunchy and tangy flavours paired with several tasty toppings, perfectly served with a choice of vinegary soy or sesame dressing.

Ingredients: 4 servings

  • 25g ham
  • 4 portions of fresh ramen noodles
  • 4 eggs
  • 4 crab sticks, sliced into bite-sized pieces
  • 1/2 cucumber, finely shredded


  • Soy sauce dressing
  •  3tbsp sugar
  •  1tbsp sesame oil
  • 2tbsp soy sauce
  • 3tbsp rice vinegar
  • 1/3 cup water

Sesame dressing

  • 2tbsp sugar
  • 2tbsp rice vinegar
  • 3tbsp grated white sesame seeds
  • 1/2 tbsp sesame oil
  • 1/3 cup water


– Boil eggs for 6 minutes, peel and cut in half.

– Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2 minutes. Rinse in cold water and add some ice cubes to cool. Drain as necessary.

– Put the shredded cucumber in ice cold water and soak while you prepare the rest of the items.

– To serve, divide noodles onto four plates. Top with separate piles of egg, cucumber, crab and ham. Just before eating, pour your choice of dressing over the chilled ramen.

You can savour this delectable dish at Tiffin All Day Dining Restaurant, Fortuna Hotel, 6B Lang Ha St, Ha Noi, Tel: (04) 8313333, ext. 6160.