Recipes - Japanese

Hiyashi Chuka (Japanese Summer Noodle)
Hiyashi Chuka Recipe


A dish that's served in summertime, this is the perfect Japanese Summer Noodle salad! hiyashi chuka recipe And an exciting chance to WIN a Japanese Goodie Bag!
Cooking Time:
Serves:3 to 4
Total time:
Course: Main
Cook Method: Boil
Cuisine: Japanese









Ingredients:

270g Hakubaku Somen Noodles
1 cucumber (sliced)
150g ham (sliced into strips)
2 eggs (beaten)
1 tsp sugar

Sauce Ingredients

⅓ cup water
3 tbsp rice vinegar
2 tbsp soy sauce
3 tbsp sugar
1 tsp sesame oil (optional)
beni shoga (Japanese pickeled ginger; for garnish)
nori seaweed (strips for garnish)
roasted sesame seeds (for garnish)




Steps:
  1. 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 omelettes like crepes. Slice the omelettes into thin strips.
  2. Boil water in a large pot and add noodles (soba or somen). Boil following the package instruction. Drain and cool the noodles in cold water. Put chilled noodles into individual plates.
  3. Arrange cucumber, ham, and egg strips on the noodles colourfully. Garnish with Beni Shoga. Pour dressing over noodles just before serving. Sprinkle some Nori and sesame seeds.

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Hiyashi Chuka (Japanese Summer Noodle)

Hiyashi Chuka (Japanese Summer Noodle)

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A dish that's served in summertime, this is the perfect Japanese Summer Noodle salad! hiyashi chuka recipe And an exciting chance to WIN a Japanese Goodie Bag!

Cooking Time:
Serves: 3 to 4
Total time:
Course: Main
Cook Method: Boil
Cuisine: Japanese
Ingredients

270g Hakubaku Somen Noodles
1 cucumber (sliced)
150g ham (sliced into strips)
2 eggs (beaten)
1 tsp sugar

Sauce Ingredients

⅓ cup water
3 tbsp rice vinegar
2 tbsp soy sauce
3 tbsp sugar
1 tsp sesame oil (optional)
beni shoga (Japanese pickeled ginger; for garnish)
nori seaweed (strips for garnish)
roasted sesame seeds (for garnish)

Instructions
  1. 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 omelettes like crepes. Slice the omelettes into thin strips.
  2. Boil water in a large pot and add noodles (soba or somen). Boil following the package instruction. Drain and cool the noodles in cold water. Put chilled noodles into individual plates.
  3. Arrange cucumber, ham, and egg strips on the noodles colourfully. Garnish with Beni Shoga. Pour dressing over noodles just before serving. Sprinkle some Nori and sesame seeds.

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