Hiyashi Chuuka
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Hiyashi-chuuka (cold Chinese-style noodles)


[Tare soup]

  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 3 tablespoons white vinegar
  • 5 tablespoons chicken stock
  • 1 teaspoon sesame oil
  • 1 tablespoon Chinese or Japanese hot mustard (optional)


  • 2 eggs, fried crepe-style (like a thin omelette), then cut into thin strips
  • 2 or 3 slices ham, julienned (cut into thin strips)
  • 1/2 cucumber, julienned
  • lettuce, thinly sliced (optional)
  • 1 small carrot, julienned. Boil and let it cool before serving.
  • 2 leaves cabbage, thinly sliced. Boil and let cool before serving.
  • 8 oz. angel hair spaghetti

Cooking time: 30 min

Servings: 2

This is an imitation of hiyashi chuuka soba, a favorite summertime dish. [despite its name, actually made with ramen noodles, not soba -- Ed.] The only difference from the genuine hiyashi is the use of spaghetti noodles instead of ramen noodles. You will be surprised that you won't taste that much of difference at all if you have tasted real hiyashi before.


Cook the spaghetti and keep it cool. Prepare the tare soup and gu as described above. Place cold spaghetti on a plate and garnish with gu. Pour the tare soup over the noodles just before eating.

Source: Noriko's Kitchen
recipe courtesy of Hiroyuki Sato (71461.2100@compuserve.com)

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