Japanese Cold Noodles (Hiyashi-chu) Great for hot summer nights

Discussion in 'Geek Recipes' started by sbm888, Feb 14, 2013.

  1. sbm888

    sbm888 Member

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    http://www.onthechoppingboard.com/p/cold-japanese-noodles-remen.html

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    Hiyashi-chuka is basically a dish of cold noodles with selected ingredients mixed together with a sauce. There are no rules in what types of ingredients you want to accompany this dish. As you can see below, the one I had tonight included ham, egg, cucumber, tomato, corn, and avocado with cold Ramen.

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    The method is basically boil your preferred noodles (Ramen, Udon, Soba, Somen, etc) and rinse it under cold water and leave to cool.

    Once the toppings are placed into the bowl, you can pour/scoop as much or as little sauce into the bowl and mix the noodles together.

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    The sauce is the most important part of this dish, and the recipe for 2 types of popular sauces are here.

    Sesame based sauce:
    Soy Sauce - 4 table spoons
    Sugar - 5 tablespoons
    Vinegar - 4 tablespoons
    Chicken Stock - 8 tablespoons
    Sesame Oil - 2 tablespoons
    Sesame Sauce - 3 tablespoons
    Sesame seeds

    Method:
    Boil water and add chicken powder to create chicken stock (or you can buy premade stock)
    Add the hot stock and sesame sauce into a bowl and mix well.
    Add the rest of the ingredients and leave it to cool.

    Serve on top of cold noodles.



    Soy Based Sauce:
    Mirin - 100ml
    Vinegar - 100ml
    Soy Sauce - 8 tablespoons
    Sugar - 1 tablespoon
    Sesame Oil - 1 tablespoon
    Grated Ginger - 1/2 table spoon
    Lemon Juice - 1/2 tablespoon

    Method:
    Add all ingredients into a small pot and bring to the boil.
    Leave it to cool
    Just before serving, add the sesame oil, ginger and lemon juice

    Serve on top of cold noodles




    If you prefer to not have any toppings and just prefer a nice cold dipping sauce for Soba, Somen, or Udon follow the sauce recipe below.

    Cold Dipping Sauce
    Water - 400ml
    Konbu (Seaweed) - 5x5cm pieces
    Mirin - 70ml
    Soy Sauce - 70ml
    1 packet of Dried Bonito Flakes (20g)

    Method:
    Put the water, Konbu and soy sauce into a pot and bring to the boil with LOW heat
    As soon as it boils, add Dried Bonito Flakes.
    Keep boiling for an additional 5 minutes.
    Leave to cool.

    For additional flavour, chop up some spring onion and grate some ginger into the sauce before dipping noodles.
     
  2. ilsan

    ilsan Member

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    Looks clean and healthy.
    Very nice mate.:thumbup:
     
  3. fiberoptic

    fiberoptic (Taking a Break)

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    It's like Korean bibimbap, only with noodles! :D <3 my bibimbap

    Nice.
     
  4. jack_son77

    jack_son77 Member

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  5. ni9ht_5ta1k3r

    ni9ht_5ta1k3r Member

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    i thought it was soba for a moment!
     
  6. OP
    OP
    sbm888

    sbm888 Member

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    My pleasure! glad you enjoyed it. Which sauce did you end up using?
     
  7. schismo

    schismo Member

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    This is my kind of food, look forward to making it soon
     
  8. jack_son77

    jack_son77 Member

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    I ended up using the soy based sauce. Having it again tonight in fact.

    The GF loves it!
     
  9. glasnt

    glasnt Member

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    An old japanese exchange student taught us a variation of this one. It's SOO good, even for the people that don't usually like japanese food.

    Should write up my variation for the forums :thumbup:
     
  10. kerr34

    kerr34 Member

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    made some of this with the soy sauce dressing for lunch tomorrow =]

    cant wait to try it

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  11. OP
    OP
    sbm888

    sbm888 Member

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    how was it?
     
  12. romanx

    romanx Member

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    smb888: I thought this might have been the snotty egg noodles :)
     
  13. OP
    OP
    sbm888

    sbm888 Member

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    that's another recipe. I'll mail you samples.
     
  14. kerr34

    kerr34 Member

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    it was great going to do it quite often going to try diff meats and veggie combos and maybe even make a miso base sauce
     
  15. romanx

    romanx Member

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    If it requires rubber bands and pins, mail them too.
     

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