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We're sizzling in the U. S. of A. these days! Take a look at these temps across the board for this weekend. Lots of record-breaking 90 to 100 degree weather all over the map, including Southern California.
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When the weather is so hot, all I can think of eating are cold foods. Japanese cold noodles are a great alternative to the usual salads and cold sandwiches. We commonly eat two kinds of cold Japanese noodles in my household -- simple Soba noodles with a dipping sauce and Hiyashi Chuka. My kids prefer the Soba noodles because I serve them very simply; topped with some green onions, seaweed and some sesame seeds. I much prefer Hiyashi Chuka because of all the refreshing, crunchy vegetable toppings that sit atop a pile of egg noodles. I also love the light dressing for this dish which is vinegar based and flavored with a touch of sesame oil.
I like to use fresh egg noodles but you can pretty much use any noodle you like. This dish is also commonly eaten with red pickled ginger and a Japanese mustard (called karashi mustard) but since we're not big fans of either of those condiments, I left them out. Hey, if you're eating this dish, feel free to top it with whatever you like.
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Spicy Japanese Cold Summer Noodles (Hiyashi Chuka)
Serves 2.
Ingredients:
10 oz. fresh egg noodles
1 cup poached chicken breast, shredded
1 egg
1 cup bean sprouts, blanched
1 small Persian or Asian cucumber, peeled and julienned
1 vine-ripened tomato, sliced or several cherry tomatoes
1 seaweed sheet, cut into thin strips
Other toppings you can try: Spam, ham, kamaboko, Chasu, imitation crab sticks, thinly sliced beef, shrimp, red or green pepper, shitake mushrooms, carrots, celery.
For the dressing:
2 tablespoons rice vinegar
1/4 cup water
2 tablespoons soy sauce
1-1/2 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon Japanese chili spice powder (called Shichimi)
Method:
Bring a pot of water to boil then place the fresh noodles in. Let simmer for a couple of minutes until the noodles have softened and have loosened up. Drain the noodles well then place in the refrigerator to chill.
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Combine the dressing ingredients in a bowl and whisk it all together. Feel free to adjust the level of sweetness or heat to your preference. Chill the dressing in the refrigerator.
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Add a pinch of salt and sugar to the egg and beat well. Heat a small amount of oil in a medium frying pan then add the beaten egg to it. Spread the egg out as much as possible into a thin layer. When cooked through, remove from heat and allow to cool. Slice the egg into thin strips.
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To serve, divide the noodles onto two plates. Arrange the vegetables, chicken and egg neatly on top. Drizzle the cold dressing over the noodles and top with seaweed strips.
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A great summer dish to serve for lunch and dinner on hot days! |
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