Warm weather after a long winter, Japanese restaurants start serving this refreshing cold noodle salad. It is a quick lunchtime meal or a cooling dinner for the family.
1. Bring a large pot of water to a boil.
2. Add the noodles, cook according to the package until al dente.
3. Drain and rinse under cold running water. Set aside.
冷やし中華
/hiyashi chuka/
Serves 2
A. Ramen noodles:
1/2 pound (225 g)
2. Add the noodles, cook according to the package until al dente.
3. Drain and rinse under cold running water. Set aside.
B. Topping:
2 organic eggs
1/2 tsp. (2,5 g) organic sugar
1 Tbs. (15 ml) olive oil
4 slices organic ham (about 2 ounces/60 g)
1 organic cucumber
4 organic green onions
1. In a bowl, beat the eggs with a fork or chopsticks.
2. Add the sugar, stir until dissolved.
3. In a nonstick frying pan over medium-heat, warm the oil.
4. Pour in the egg mixture and swirl to cover the bottom of the pan.
5. Cook, lifting the edges to let the uncooked egg flow underneath, until the bottom is cooked but not browned, about 4-5 minutes.
6. Slide the eggs out onto a flat pate and blot with paper towel.
7. Let it cool, cut into fine shreds, and set aside.
C. Optional toppings:
- 1/4 pound (115 g) organic shrimp 蝦 /ebi/
- cold roast pork chashu チャーシュー
- tomato wedges
- chilled seafood
- snow peas
- carrots
- radishes
1. Fill a saucepan with salted water and bring to a boil.
2. Add the shrimp, cook until pink and beginning to curl, about 3 minutes, and drain.
3. When cool to handle, peel and devein.
D. Next:
1. Slice the ham into narrow strips.
2. Cut the cucumbers crosswise into 3-inch (7,5 cm) lengths, then julienne.
3. Mince the green onions including the green tops. Set aside.
E. Dressing:
1/4 cup (30 g) organic sugar
1/2 cup (120 ml) soy sauce or gluten-free liquid aminos
1/4 cup (60 ml) rice vinegar
2 Tbs. (30 g) roasted and ground sesame seeds
1 tsp. (5 ml) sesame oil 胡麻油 /goma abura/
3/4 cup (180 ml) water
1. Add all the ingredients in a bowl, stir until the sugar is dissolved.
F. Garnishes (all, some, or none):
- pickle ginger beni shoga 紅生姜
- shredded, toasted sheets of seaweed yakinori 焼きのり
- organic plain seaweed nori 海苔
- Chinese hot, yellow mustard karashi 芥子, 辛子
G. Assemble:
1. Divide the noodles between 2 large serving bowls.
2. Pour half of the sauce over each bowl of noodles.
3. Top each with half of the omelet shreds, (optional shrimp or pork), ham, cucumber, and green onions, arranging them in a traditional pinwheel.
4. Garnish alongside each serving to mix into the noodles as desired.
