Hiyashi Chuka 冷やし中華 (Hiyashi=cold, Chuka=Chinese) can be enjoyed year-round but in Japan it is said that when restaurants start serving Hiyashi Chuka, summer has officially arrived. To fully appreciate Hiyashi Chuka in the hot summer months, the colder the ingredients the better. This noodle dish is refreshing, colorful and easy to make!
- 8 ounces dry Chinese egg noodles (that look like spaghetti
- 2 eggs to make omelette
- 1 ripe tomato
- 1 Japanese cucumber
- 4 slices of ham
- Red ginger (beni shoga 紅しょうが) (optional)
- Plain or toasted sesame seeds (optional)
Sauce (tare たれ):
- 1/4 cup white or rice vinegar
- 1/8 cup water
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons sugar
- 1 teaspoon sesame oil
- Put all sauce ingredients in a microwavable bowl and heat for 30-45 seconds until sugar disolves. Mix well and refrigerate to chill
- Cook egg noodles until done and then strain in colander. Rinse cooked noodles in cold water until cool. Set aside.
- Beat eggs and make a thin omelette. Set aside to cool.
- Slice the tomato into small wedges
- Slice the cooled omelette and the ham in to thin strips
- Slice the cucumber, into thin strips.
- Serve the Hiyashi Chuka on plates or in shallow bowls. Cover the plate with noodles and then top tomato, cucumber, omelette and ham in an esthetically pleasing manner.
- Pour the sauce over the dish and sprinkle with sesame seeds. For a final touch, garnish sparingly with red ginger.
Recipe and photos: Asako Suzuki
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