Hiyashi Soba Cold Noodles Recipes

JAPANESE COLD NOODLES (HIYASHI CHUKA)

Steps:

• Gather the ingredients.
• Add sugar to beaten egg and mix well.
• Heat oil in a skillet over medium heat and pour about one-quarter of the egg mixture in the skillet. Spread egg thinly and fry until done. Repeat, making a total of four thin, round omelets, like crepes .
• Slice omelets into thin strips.
• Boil water in a large pot and add chukamen noodles. Boil, following the package instructions. Drain and cool noodles in cold water. Drain well.
• Combine all dressing ingredients together and stir well.
• Put chilled noodles onto individual plates. Arrange cucumber, ham, and egg strips on the noodles.
• Garnish with beni shoga. Pour dressing over noodles just before serving. Sprinkle with nori and sesame seeds.

HIYASHI SOBA (COLD NOODLES)

Steps:

• Boil water, soy sauce and mirin. Allow to cool and place in the refrigerator.
• Cook soba according to package instruction.
• Wash soba in cool running water.
• Place soba in bowl and garnish with ginger, leeks and nori.
• Pour cold broth over the noodles.
• Add wasabi according to taste.

HIYASHI CHUUKA SOBA (COLD RAMEN SALAD)

Steps:

• Prepare the noodles. Bring a large pot of water to a boil, drop in the noodles and cook until al dente. Drain and run under cold water until well chilled. Set aside.
• Prepare the egg. Start by making an egg crepe. Heat a large non-stick pan to medium-high, and in a small bowl, beat eggs. Use a folded piece of paper towel dipped in vegetable oil to evenly coat the surface of the hot pan. Pour in of the beaten egg, and swirl it to make an even crepe. Cook until set and mostly cooked through, and gently flip the crepe. Cook the second side for a few seconds, and remove from the pan. Repeat with the other half of the beaten egg to create a second crepe. Cut each crepe into three even strips and then shred.
• Prepare the rest of the salad toppings. Julienne cucumber, ham and tomatoes (quarter cherry tomatoes, if using).
• Make the dressing. Whisk dressing ingredients together (or shake them together in a jar).
• Assemble the salad. On individual plates, arrange the salad toppings over a base of ramen noodles. Pour a quarter of the dressing over each salad, and garnish with nori and/or sesame seeds. Serve with a dollop of hot English mustard, if desired.
• Serves 4

HIYASHI CHUKA NOODLES

Steps:

• Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl, and stir until the sugar dissolves. Set aside.
• Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2 minutes. Drain immediately, and refrigerate noodles until cold. Meanwhile, heat a small nonstick skillet over medium heat. Pour in the beaten egg and tilt the pan to thinly coat the bottom with egg. When firm, fold the egg in half and remove from the pan. Slice into thin strips.
• To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot, and ham. Pour the sauce over the top and sprinkle with crumbled nori. Serve with a touch of hot mustard on the side.

CHILLED SOMEN NOODLES (HIYASHI SOMEN)

Steps:

• Make dipping sauce by combining the dashi (or dashi granules and 1 cup water), mirin, and soy sauce in a medium saucepan. Bring just to a boil, reduce heat, and simmer for 5 minutes.
• Force-cool the sauce by pouring into a medium-size metal mixing bowl, placing into a large bowl of ice cubes and water, and twirling, taking care not to spill, until cooled. (Note: this is an important step; it won't taste right if you just let it cool slowly!)When cooled, refrigerate until ready to use.
• Cook noodles according to package directions. Drain, rinse well under cold water, drain again, and place in a bowl of cold water.
• To serve, place a mound of noodles into individual glass bowls, tuck in a few ice cubes and pour in a small amount of water (not enough to cover; just to dampen). Sprinkle with cilantro leaves to taste.
• On little individual plates, place a small mound of sliced green onion and a dab of wasabi. Pour some dipping sauce into small individual bowls.
• Each person can season his or her sauce to taste with the onions and wasabi, then pick up a bunch of noodles (chopsticks really work the best, but you can use a fork, too), allow water to drip back into bowl, dip into sauce, and eat.
• For a somewhat heartier meal, add some of the suggested additions (in the description above) along with the cilantro leaves when serving. I like to serve this with a simple salad of tomato wedges, sliced cucumber, and either lettuce or Napa cabbage with a Japanese-style dressing.