Photograph of the finished Hiyashi chuka

Japan · Mì lạnh Hiyashi chuka

Hiyashi chuka

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Egg noodles Egg noodles 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Ham Ham 7.1 oz
  • Photograph of Cucumber Cucumber 2
  • Photograph of Tomato Tomato 4
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp

Method

  1. 1 To make the cold sauce: mix vinegar, soy sauce, sugar, sesame oil, and a little water, stir until dissolved, then refrigerate.
  2. 2 Boil the egg noodles until just cooked, then rinse with cold water to make the noodles firm, and drain thoroughly.
  3. 3 Fry the egg thinly, then cut it into strips.
  4. 4 Slice the cucumber and ham into strips, and cut the tomatoes into wedges.
  5. 5 Arrange the noodles on a plate, place the toppings in colorful strips, and drizzle with cold sauce before eating.
Start cooking