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Hiyashi-Chuka is a Japanese cold noodle dish.<\/p>\n
Cold noodle is typically served with cucumber, omelette, and ham.<\/p>\n
Everything is cut in the same way, julienned, which makes it easy to eat with noodle.<\/p>\n
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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.<\/p>\n
A lot of vegetables, more than what is typically used.<\/p>\n
In this bowl you’ll see cucumber, tomatoes, kohlrabi, radish, shiso (Japanese basil), and fried soy curd.<\/p>\n
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The toppings are all vegetables except for this abura-age, or fried soy curd.<\/p>\n
This is crunchy, sweet, and tasty!<\/p>\n
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I used Korean noodle instead of Chinese noodle which is usually used for the traditional Hiyashi-Chuka.<\/p>\n
This dark colored Korean noodle has been my recent favorite.<\/p>\n
This noodle is thin, yet the texture is pleasantly strong.<\/p>\n
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The whole thing was served with sweet chili dressing.<\/p>\n
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Hiyashi-chuka has always been my favorite summer time food.<\/p>\n
Growing up in Japan we didn’t have central air system, and where we lived the temperature would reach 90F at times.<\/p>\n
When it did, I didn’t want to eat anything, but for some reason I would devour Hiyashi-Chuka (lol).<\/p>\n
1~2 abura-age (fried soy curd), sliced
\n1\/2 cup water
\n1 sheet Kombu (dried Japanese kombu seaweed)
\n1 tablespoon soy sauce
\n1 tablespoon sugar
\nsalt
\ncanola oil, for frying<\/p>\n
dressing
\n– 1 tablespoon soy sauce
\n– 1 tablespoon white vinegar
\n– 1\/2 tablespoon sweet chili jam
\n– 1\/2 tablespoon sugar
\n– 1~2 drops sesame oil<\/p>\n
100g cooked Chinese noodle (I used Korean noodle)
\n1\/2 ~ 1 cup julienned cucumber
\n1\/2 cup julienned kohlrabi
\n1\/3 cup julienned radish
\n1 tomato, sliced
\njulienned Shiso (Japanese basil)
\nbeni-shoga (red ginger)<\/p>\n
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.
\n2. Make dressing. Mix all the ingredients.
\n3. Place cooked noodle, sauteed abura-age, cucumber, kohlrabi, radish, tomato, shiso, and beni shoga (red ginger) in a bowl.
\n4. Serve with dressing.<\/p>\n<\/div>\n