1 teaspoon soy sauce for kinshi tamago (egg omelette)
Olive oil for making egg omelette
Japanese karashi (hot mustard), serve with noodles and sesame vinaigrette
Kizami nori (roasted sliced seaweed), optional garnish
Roasted whole sesame seeds, optional garnish
Instructions
Boil noodles according to package and rinse with cold water. Set aside into 3 portions. Chill in refrigerator.
Cook shrimp for 5 to 7 minutes until pink and cooked through. Chill in refrigerator.
Cook spinach, drain and then squeeze any residual water from the leaves. Chop into 1-inch bite sized portions. (On a platter, set aside spinach, julienned cucumbers, and sliced tomatoes. Place in refrigerator to chill.)
For egg omelette: beat 2 egg with 1 teaspoon soy sauce. Heat oil over medium heat in large frying pan, making sure the entire pan is greased. Pour egg mixture into pan spreading it out over the entire pan in a thin layer. Allow the omelette to cook slowly so that it doesn't brown. Flip over once the egg has thickened and is stable. Cook additional 2 - 3 minutes until firm. Remove omelette to cutting board. Allow it to cool completely and then cut the egg into very thin strips. Chill egg strips in the refrigerator.
Make dressing: combine soy sauce, vinegar, sesame oil, sugar, ground sesame seeds and whole roasted sesame seeds. Gently mix together. Chill in refrigerator.
To assemble hiyashi chyuka, arrange noodles on a plate. Place kinshi tamago (egg), shrimp, spinach, tomatoes and cucumbers over noodles.
Generously drizzle sesame vinaigrette over salad. Enjoy immediately.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2013/09/19/hiyashi-chyuka-cold-ramen-noodle-salad/