Hiyashi chuka is a cold noodle dish popular in summer. It’s served with lots of toppings and sour dressing. Various vegetables can also be added as toppings.
Makes 4 servings
・4 packages of chuka noodle/chinese egg noodle
・1/4 lb. strips of ham / boiled chicken breasts
・1 tsp sugar
・beni shoga (pickled red ginger)
・1/3 cup water / 3 tbsps rice wine vinegar / 2 tbsps soysauce / 3 tbsps sugar / 1tsp sesame oil
1Beat eggs in a bowl and add sugar and mix well. Heat some oil in a frying pan and pour about one quarter of the egg mixture over the pan. Spread the egg thinly and fry for one minute. Make four thin and round omelets like crepes and slice them into thin strips. Cut cucumber into thin strips. Boil lots of water in a large pot and add chuka noodles. Boil for a couple minutes. Drain noodles and pour cold water quickly to cool them. Put cold noodles in a plate. Arrange cucumber, ham, and egg strips on the noodles colorfully and garnish with beni shoga. Pour dressing over noodles just before serving. You can put some karashi on the plate if you like as well.