Hiyashi-Chuka is a Japanese cold noodle dish.
Cold noodle is typically served with cucumber, omelette, and ham.
Everything is cut in the same way, julienned, which makes it easy to eat with noodle.
My toppings are a bit different as you can see because 1) I wanted to keep it vegan and 2) I was in a mood for a lot of vegetables.
A lot of vegetables, more than what is typically used.
In this bowl you’ll see cucumber, tomatoes, kohlrabi, radish, shiso (Japanese basil), and fried soy curd.
The toppings are all vegetables except for this abura-age, or fried soy curd.
This is crunchy, sweet, and tasty!
I used Korean noodle instead of Chinese noodle which is usually used for the traditional Hiyashi-Chuka.
This dark colored Korean noodle has been my recent favorite.
This noodle is thin, yet the texture is pleasantly strong.
The whole thing was served with sweet chili dressing.
Hiyashi-chuka has always been my favorite summer time food.
Growing up in Japan we didn’t have central air system, and where we lived the temperature would reach 90F at times.
When it did, I didn’t want to eat anything, but for some reason I would devour Hiyashi-Chuka (lol).
1~2 abura-age (fried soy curd), sliced
1/2 cup water
1 sheet Kombu (dried Japanese kombu seaweed)
1 tablespoon soy sauce
1 tablespoon sugar
canola oil, for frying
– 1 tablespoon soy sauce
– 1 tablespoon white vinegar
– 1/2 tablespoon sweet chili jam
– 1/2 tablespoon sugar
– 1~2 drops sesame oil
100g cooked Chinese noodle (I used Korean noodle)
1/2 ~ 1 cup julienned cucumber
1/2 cup julienned kohlrabi
1/3 cup julienned radish
1 tomato, sliced
julienned Shiso (Japanese basil)
beni-shoga (red ginger)
1. Add abura-age, water, kombu, soy sauce, sugar, and salt in a pot. Boil and turn down to low heat. Continue to cook for a few minutes or so until abura-age soaks up the flavors. Pat the abura-age strips with paper towel to remove extra liquid. Sautee in oil until they are crisp.
2. Make dressing. Mix all the ingredients.
3. Place cooked noodle, sauteed abura-age, cucumber, kohlrabi, radish, tomato, shiso, and beni shoga (red ginger) in a bowl.
4. Serve with dressing.
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