Hiyashi Chuka (Japanese Summer Salad With Egg Noodles, Ham and G |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 6 |
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This is a delicious salad served only in the summertime in Japan. I really miss being able to drop by the convenience store and pick up one of these for a fast and easy meal. It's wonderfully refreshing, especially when there's no air conditioning available. Cook time refers to boiling noodles. Ingredients:
1/3 cup water |
3 tablespoons rice wine vinegar |
2 tablespoons soy sauce |
3 tablespoons sugar |
1 teaspoon sesame oil |
3/4 cup water |
4 tablespoons sugar |
8 tablespoons soy sauce |
4 tablespoons rice wine vinegar |
2 tablespoons ground sesame seeds |
1 teaspoon sesame oil |
1 (6 ounce) package chinese egg noodles, boiled and cooled (chuka soba that look like ramen noodles) |
thin strips of fried egg, in an omelette |
thin strips ham or poached chicken breast |
julienned cucumber |
julienned carrot |
bean sprouts |
sliced tomato |
pickled ginger (beni shoga, in little strips) |
Directions:
1. All ingredients should be as cold as possible for maximum body-chilling benefit.
2. Divide chilled noodles among serving plates.
3. Add toppings of your choice.
4. My personal favorite is ham, omelette, cucumber, carrot, bean sprouts and ginger.
5. Add dressing of your choice just before eating.
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