Hiyashi Chuka: Japanese Style Cold Noodle Salad
Perfect for a cool refreshing meal on a hot summer day. You can make this recipe quickly by prepping some of the ingredients while waiting for the water to boil for the noodles. It's also a great make-ahead meal for a potluck or picnics. This serves 4-6 as a main meal and 8-12 as a side dish.
Ingredients
- 8 ounces Japanese noodles (soba, somen, udon, or ramen)
- 1 teaspoon olive oil
- 4 large eggs beatened
- 4 cups romaine lettuce, chopped or iceberg or butter lettuce
- 2 cups cucumbers, sliced* Persian or English
- 2 cups corn* canned or frozen (serve warmed)
- 8 ounces sliced ham or Canadian bacon, chopped or imitation crab, or bay shrimp (approximately 2 cups total)
- 1/2 cup scallions, chopped optional garnish
- 1 tablespoon toasted sesame seeds optional garnish
Dressing
- 1/4 cup tsuyu tennen bonito soup base for noodles**
- 1/4 cup water
- 1 tablespoon seasoned rice vinegar
- 1 1/2 teaspoon sesame oil
Instructions
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Boil water in a 4 qt or larger pot, cook noodles according the package, drain in a colander and rinse with cold water. Set aside to continue draining.
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Preheat a non-stick frying pan on medium heat, add 1 teaspoon of oil and swirl to coat. Pour the beaten eggs and cook the eggs in a single layer until cooked through. Set aside to cool slightly and then slice into bite sized pieces.
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Chop the vegetables such as lettuce, cucumbers, scallions, and set aside. Microwave the corn until warm.
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Chop sliced ham or Canadian bacon into bite size pieces, set aside.
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Combine dressing ingredients.
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Place lettuce at the bottom of a large salad bowl.
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If the noodles are stuck together, rinse with cold water, shake off extra water and add to the salad bowl.
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Arrange the other toppings on top of or around the noodles (this is a good stopping point if the salad will be consumed later). Garnish with optional toasted sesame and/or chopped scallions.
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When ready to eat and serve, add the dressing and toss, serve immediately.
Recipe Notes
*You can also substitute cucumbers and corn with edamame, grated carrots, tomato halves, julienned bell peppers, blanched bean sprouts, etc.
**If you can't find tsuyu tennen soup base or are allergic to fish, you can make a close substitute: 3 tablespoons soy sauce (or soy sauce alternative), 2 teaspoon sake or mirin, 1 teaspoon sugar, 1 teaspoon seasoned rice vinegar, adjust to taste.
Nutrition facts are an estimate and may vary depending on what toppings you include.