Spicy Hiyashi Chuka (Chilled Noodles)
I was, for some reason, craving cold noodles. I usually make it during the summer, when the heat dulls our appetite and the tangy sauce stimulates my palette. I’m not a stickler for ingredients, and often interchange the noodles. Traditionally, it uses ramen noodles but I find spaghetti a reasonable substitute. Peanut butter in place of sesame paste is also a fun change of flavor!
I used Abokichi’s Chili Miso Oil but you can use sesame oil with doubanjiang instead if you don’t have. You can opt for a vegetarian version by replacing the shrimps and ham with other vegetables like squash and carrots!
Ingredients For Noodles and Toppings
- 1 package ramen, cooked and chilled (you can use spaghetti if you don’t have)
- 1/2 cup cucumber, matchsticked
- 1/2 cup ham, matchsticked
- 1 egg, thin omelette matchsticked
- 3 shrimps, shelled and boiled
- 5-6 tomato slices
1. Prepare noodles according to instructions, then drain and chill in the fridge for 15 minutes.
2. While noodles are chilling, use one egg and beat, heat over oiled pan on high until thin omelette is set. Alternatively, you can oil a plate and pour the egg onto the plate, swirl to cover, and heat in the microwave for 45 seconds (or until omelette is set.)
3. Devein, shell, and boil shrimps. Slice tomatoes.
4. Matchstick cucumber, ham, and egg.
5. Remove noodles from fridge and place on a plate/bowl. Arrange toppings on noodles. Add a tablespoon of sauce at a time until desired saltiness and mix. Enjoy while cold!
Ingredients for Sauce
- 4 tablespoons soy sauce
- 1/2 teaspoon dashi powder (replace with mushroom or vegetable stock for vegetarian version)
- 1 tablespoon sesame paste (or peanut butter)
- 1 tablespoon hot water
- 2 tablespoons lemon juice
- 1 tablespoon vinegar (rice wine or white)
- 1 tablespoon Abokichi Chili Miso Oil (or 1/2 tablespoon sesame oil, 1/2 tablespoon doubanjiang,)
- 1/2 teaspoon grated ginger
Optional Toppings
- Karashi Mustard
- Togarashi pepper powder
- Layou (Spicy Chili Oil)
- Kaiware/Cress/Mizuna sprouts
1. Mix hot water with sesame paste (or peanut butter) to thin so it incorporates into the sauce more easily.
2. Combine thinned sesame paste with soy sauce, dashi powder, lemon juice, vinegar, and Chili Miso Oil (or 1/2 tablespoon sesame oil and 1/2 tablespoon doubanjiang)