Hiyashi Chūka
Hiyashi Chūka (冷やし中華, literally "chilled Chinese"), is a Chinese noodle style Japanese dish consisting of chilled ramen noodles with various toppings served in the summer.
INGREDIENTS
- Suggestion: use seasonal vegetables: cauliflower, boiled broccoli.
- 2 to 3 eggs
- Sliced tomatoes to garnish
- Ham - 100g - cut into strips
- Cabbage - 2 - 3 leaves - cut very thin
- Celery - 2 stems - cut into thin slices and skewed
- Moyashi (bean sprout) - 1/2 package - boil fast and leave to cool
- Carrot - 1 - cut also in skewed slices, then in strips
- Cucumber - 2 - cut into skewed slices, then into strips
- Spaghetti - 250g.
- Sesame Oil - 1 Spoon (Dessert) * DO NOT BOIL *
- Grated ginger broth - 1 tablespoon
- Aji-no-moto - few
- Salt - 1 spoon (coffee) * try *
- Vinegar - 5 tablespoons
- Shoyu - 5 tablespoons
- Sugar - 3 tablespoons shallow
- Hondashi - 1 teaspoon
- Water - 1 cup
DIRECTIONS
- Cook the spaghetti in plenty of water; wash in cool water until cool. Allow to drain and mix a little oil to avoid sticking. Leave in the refrigerator until serving time. (make in the morning to eat at night)
- Beat the eggs, season with 1 tablespoon sugar, 1/2 teaspoon of salt, a pinch of Aji-no-moto. Mix well and make a thin omelette.
- In a pan, add the water, the hondashi, the sugar, the shoyu, the vinagar, the salt and the aji-no-moto, bring to the boil to simmer. Turn off the heat and add the sesame oil and ginger broth. Let cool and use.
DISH ASSEMBLY
In individual dishes or on a platter, put the spaghetti already cold. Cover the pasta with the chopped vegetables, ham and the omelet. Garnish with the sliced tomatoes. When serving, cover with the sauce.
