Ingredients (2 Servings)
・2 servings…Ramen noodles
・〈B〉1/2 clove…Garlic (chopped)
①Cut chashu into thin rectangles.
Boil sliced eggplant and okra with a pinch of salt for a few minutes.
Cut the eggplant into thin rectangles and slice the okra.
Cut tomato into half-moon slices and cut cucumber into long stripes.
Mix A and B separately.
②Heat small pan on a medium heat and coat with oil thinly.
Pour some of the mixture A, spread it thin and cook for 30 seconds.
Cut the egg crepe into long stripes.
③Marinate the vegetables of ① with the mixture B for 5 minutes.
④Cook ramen noodles, following the package instruction,
cool them under running water and drain well.
⑤Serve the noodles with the toppings. Pour the soup of ③ on it.
Hiyashi chuka is the taste of Japanese summer!