Cool Noodle Salad inspired by Hiyashi Chuka

japanese-noodle-salad.jpg

JAPANESE NOODLE SALAD - HIYASHI CHUKA
JAPANESE NOODLE SALAD - HIYASHI CHUKA

Photo attribution: 

Jessica Silldorff
Cool Noodle Salad inspired by Hiyashi Chuka
Budget-friendly recipe
116
Serves:
6
40 mins.

Refreshing on hot days, this beautiful dish is perfect for making ahead. Keep all ingredients chilled until just before serving.

Ingredients

¼
cup
¼
cup

or low sodium chicken stock

2
tablespoons
1
tablespoon
1
teaspoon
1
pound

fresh, thin Chinese-style noodles or 8 ounces dried angel hair pasta

2
teaspoons
2

well beaten

1

skin removed and meat shredded

4
slices

sliced thinly

2

cut into matchsticks (about 6 ounces)

cups

or 1 cup bean sprouts (about 4 ounces)

2
tablespoons

or 1 1/2 teaspoons grated fresh ginger

What You'll Need

  • Small pan
  • Small bowl
  • Pot
  • Large skillet
  • Cutting board
  • Knife
  • steamer
  • Serving bowls

Directions

  1. Combine all the sauce ingredients (rice vinegar, dashi, soy sauce, sugar, prepared mustard) in a small pan. Bring to a simmer over low heat, stirring until smooth. Transfer to a small bowl and set aside to cool.
  2. Cook the noodles in boiling water, about 3 minutes for fresh noodles or 6 minutes for dried. Strain and rinse well with cold water. Drain and toss with half the sesame oil. Set aside.
  3. Heat the remaining sesame oil a large, nonstick skillet over low heat. Add the eggs, swirling the pan to make a thin crepe. Cook just until set, about 3 minutes. Flip onto a cutting board and let cool. Cut egg sheet into thin ribbons. Set aside.
  4. If using bean sprouts, wilt them in a steamer or microwave, 1 to 2 minutes.
  5. Divide noodles among shallow serving bowls. Arrange the chicken, ham, eggs, cucumber, and sprouts (or lettuce) on top, creating wedges of contrasting color.
  6. Just before serving, garnish with ginger and drizzle with the sauce.

Chef Tips

  • Rinsing the noodles well and coating them with oil prevents them from sticking together.

Nutrition Info and more

Serving size:
2
cups
Total calories:
400
Total fat:
8.4 g
Saturated fat:
2.2 g
Carbohydrates:
58.5 g
Protein:
22 g
Fiber:
3 g
Sodium:
453 mg
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