Hiyashi chuka are cold noodles served with lots of toppings. Restaurants in Japan usually serve them during the summer. Toppings can vary, and it's good to choose colorful toppings and to arrange them nicely on top of noodles. Popular toppings are thin omelette strips, boiled chicken, cucumber, boiled bean sprouts, tomatoes, beni shoga (pickled red ginger), and lots more. Pre-packaged hiyashi chuka noodles can be found at Asian grocery stores, and they usually come with dressings (tare). This is a basic hiyashi chuka with soy sauce flavored sour dressing.
Yield: 4 servings
- 4 packages of Chukamen noodles
- 1/4 lb strips of ham / boiled chicken breasts
- 1 cucumber, julienned
- 2 eggs, beaten
- 1 tsp sugar
- For Dressing:
- 1/3 cup water / 3 Tbsp Japanese rice vinegar / 2 Tbsp soy sauce / 3 Tbsp sugar / 1tsp sesame oil
- For Garnish:
- beni shoga (pickled red ginger)
- nori (dried seaweed) strips
- roasted white sesame seeds
- karashi mustard (optional)
Add sugar in beaten egg and mix well. Heat some oil in a skillet and pour about one quarter of the egg mixture in the skillet. Spread the egg thinly and fry until done. Make four thin and round omelets like crepes. Slice the omelets into thin strips. Boil lots of water in a large pot and add Chukamen noodles. Boil for a couple minutes, following the package instruction.
Drain and cool the noodles in cold water. Drain well. Put chilled noodles into individual plates. Arrange cucumber, ham, and egg strips on the noodles colorfully. Garnish with beni shoga.
Pour dressing over noodles just before serving. Sprinkle some nori and sesame seeds. Put some karashi on the plate if you would like.