Summer is here. Time for Hiyashi Chuka, which is one of my favorite summer dishes. The name Hiyashi Chuka is literally translated as "Cold Chinese". It's actually a very popular Japanese "Chinese-style" cold noodle dish. Here's my simple yet refreshing vegetable hiyashi chuka recipe.
Vegetable Hiyashi Chuka
Ingredients (2 servings)
2 servings egg noodles, cooked to al dente
2 boiled eggs, halved
6 okra, blanched and cut crosswise into smaller pieces
10-12 haricot verd, blanched and cut into half
1/4 cup "funori" seaweed, or wakame seaweed
some daikon sprouts
some pickled ginger
some roasted sesame seeds
some la-yu
(sauce - there will be a little leftover...you can save it for another use)
3 tablespoons soy sauce
3.5 tablespoons black vinegar
4 tablespoons chicken stock
1 tablespoon agave nectar
1 teaspoon sesame oil
Procedure
1. Divide the noodles into 2 bowls.
2. Sprinkle some roasted sesame seeds over the noodles.
3. Combine the ingredients for the sauce mixture. Pour over the noodles.
4. Arrange the boiled egg, okra, haricot vert, funori seaweed, and daikon sprouts over the noodles. Garnish with the pickled ginger (in the center) and drizzle some la-yu.
This sauce has more black vinegar than the soy sauce, so it's very refreshing but surprisingly mild, because the vinegar is aged and already deep-flavored. After finishing the dish, I feel very energized and my fatigue is gone.
