Cold Chinese-Style Noodle Salad

Name: Cold Chinese-Style Noodle Salad (Hiyashi Chūka )
Yield: Serves 3–4.
Cuisine: Japan
Ingredients: 2–3 tablespoons very finely minced fresh ginger; 1½ tablespoons rice vinegar; 5–6 slices boiled ham; 3–4 portions ramen (Chinese-style soup noodles) or chūka soba (thin yellow noodles), 8 ounces per portion if fresh and 3 ounces if fresh-dried; cooked according to instructions (fresh) (dried); ¼ cup finely minced scallion(s); ¼–⅓ cup dashi (Basic Soup Stock) or water; 1½ tablespoons superfine sugar; 4 tablespoons soy sauce; 2–3 braised shiitaké (black Oriental mushrooms) prepared according to recipe; optional; 2–3 tablespoons white sesame seeds; 1–1½ tablespoons sesame oil; 1 unwaxed cucumber, unpeeled

Hiyashi Chūka

Preparation info

Serves
3–4
.

Difficulty
Complex

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

For a colorful and flavorful summer lunch, serve this noodle salad with chilled barley tea and fresh fruit for dessert, I’ve kept the braised mushrooms as an optional ingredient here because they are a bit troublesome to make from scratch. But any leftovers from another day will be a welcome addition for color, texture and flavor.

Ingredients

Asia
Japan
China
Main course
Summer

Ingredients

Method