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Kicchiri Kitchen: Hiyashi Chuka (冷やし中華)

Though the weather is just beginning to cool down, you may still be in the mood for some cool noodle dishes. This is one of my favourites – it has a delicious sesame sauce and lots of fresh ingredients, which is perfect for a summer night.

(serves 3 – 4)

4 packets of Chinese noodles (chuka men or any other fresh thin yellow noodles)
2 eggs
1 cucumber
1 tomato
8 whole unpeeled prawns (shrimp)
2 packets of ham
white sesame seeds
other toppings such as thinly sliced shiso or soft seaweed can also be added

seasoning –

6 tablespoons vinegar (su)
½ consommé cube, crushed
4 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons sesame oil (goma abura)
1 tablespoon sesame paste (nerigoma)
dash of lemon juice

  1. slice the cucumber thinly, cut tomato into thin wedges and thinly slice the ham
  2. boil the prawns, peel them and cut in half
  3. mix the eggs in a bowl with a little salt, sugar, and thin soy sauce (utsukuchi shoyu)
  4. make an omelette with the egg and then slice it
  5. fry the sliced ham with a little soy sauce, mirin (sweet cooking sake) and sugar
  6. put all the seasoning ingredients in a bowl and use a whisk to mix them
  7. boil the noodles for about 2 minutes, drain them and then put into a bowl of cold water; when cool, drain them well
  8. put noodles on the plate and add toppings, pour seasoning over the whole dish, and top with a sprinkle of sesame seeds!

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