I discovered the existence of ramen served cold called hikyashi chuka, while I lived in Japan a couple of decades back. I decided to recreate this recipe using low-carb konjac noodles and relive the memory in keto-friendly form. While I have chosen my own variety of low-carb veggies to include in this recipe, feel free to be creative and try other things that you happen to have on hand.
Keto Cold Ramen Bowl with Sesame Soy Vinaigrette (Hiyashi Chuka) Recipe
Ramen Bowl Ingredients:
- One 210g package NuPasta spaghetti noodles or one small spaghetti squash, cooked and cooled and scraped out of shell
- 1 large egg
- 1 tablespoon water
- ¼ teaspoon fish sauce
- ⅛ teaspoon fine sea salt
- 2 sticks imitation crab meat, shredded into thin strips
- 10 large prawns, cooked (*Or ½ cup cooked sliced ham.)
- 1 stalk green onion, thinly sliced
- ½ cup purple cabbage, thinly sliced
- ½ cup cucumber slices into matchsticks
- ½ cup tomato, sliced small
- 1 sheet nori, thinly sliced
- Black sesame seeds, toasted
- White esame seeds, toasted
Soy Sauce Vinaigrette:
- 1 teaspoon chicken bouillon
- 6 tablespoons tamari soy sauce or coconut aminos
- 3 tablespoons unseasoned rice vinegar
- 1 teaspoon Lakanto Golden Sweetener (*May wish to omit if using coconut aminos.)
- 2 tablespoons toasted sesame oil
Directions:
After all your ingredients have been cut and prepped, make the kinshi tamago (shredded fried egg). Crack egg into a small bowl and whisk together with water and fish sauce. Fry the egg thinly like a crepe. Once cooled to room temperature, cut it into 3-4 pieces. then them all together and slice them into thin strips. Chill until ready to assemble.
In a small bowl, whisk together the soy sauce vinaigrette ingredients. Store in the fridge until ready to serve.
Prepare the noodles according to package directions, if using. They don’t need to be heated for this recipe, but they do need to be rinsed. Split the prepared noodles or cooked and cooked spaghetti squash into two serving bowls.
Arrange all the cut proteins and veggies prettily around the bowls.
Pour the soy vinaigrette sauce overtop both bowls, top with sliced green onions, nori and sesame seeds and dig in!
Did you make this keto cold ramen bowl with sesame soy vinaigrette sauce recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
