Hiyashi Chuka (Cold Ramen Noodles) Recipe 冷やし中華
Hiyashi Chuka Sauce (recipe below)
Fresh Ramen noodles, prepared
Your choice of salad toppings
1. Place noodles on a plate
2. Arrange egg, cucumber and other things on top
3. Pour Hiyashi Chuka Sauce over it all.
Hiyashi Chuka Sauce/Ta-re Ingredients serves 4:
100 ml Japanese soy sauce
120 ml Vinegar (Rice vinegar is best but apple cider or white will do)
120 ml Cold water
3 Tbsp sugar
1 tsp sesame oil
1. Place all sauce ingredients into a small jar and shake to combine and dissolve sugar.
Your choice of salad toppings:
Egg (see below for preparation)
Cooked Chicken (I used leftover teriyaki chicken from last night)
Bean sprouts (moyashi)
Ham (or Chinese barbecued pork, if you have it)
Cooked Prawns, Kamaboko (or seafood extender)
Pickled ginger (beni-shoga)
Fresh Ramen Noodles are thin wheat noodles which have a light dusting of flour.
To prepare fresh ramen noodles for Hiyashi Chuka: Place noodles in rapidly boiling water and boil noodles until done. Tip into a colander, fill the saucepan with cold water, return noodles to saucepan, tip out into colander again, fill saucepan with cold water again... do this 3 times to rinse and chill the noodles.
Delightfully refreshing hiyashi chuka noodles are our favorite this summer.
There are a few other kinds of cold noodle dishes in Japan.
I grew up enjoying cold somen noodles in summer, which my mother often made,
and we also enjoy cold soba noodles,
and now I'm in Japan with an abundant affordable supply of fresh ramen noodles, I can't stop...
this dish always leaves me wanting more... ^_^
While somen and soba are purely Japanese dishes, Hiyashi Chuka is actually a Japanese adaptation of a chinese-style dish. "Hiyashi" means "Chilled" and "Chu-ka" means "Chinese"
If you can't get fresh ramen noodles, try another kind of fresh chinese noodles with an elastic texture which are made for soup.
I just love the 食感 (texture) of fresh ramen noodles...
Ochibi loves it too...