I’ve decided to continue on with cooking some soba dishes as part of soba series (why not make it challenge?) I’ve got 6 bundles left so we’ll see what other soba dishes I can come up with. The second of my soba series is the hiyashi chuka. Normally, hiyashi chuka contains ramen, but because I’ve got plenty of soba noodles laying around and it’s also much healthier, I decided to work with it. One of the things I love about this dish, is that you could easily use left over ingredients to put this together, and it’s also quite simple to make. Let’s get to the recipe!
100g / 1 bundle of soba
1/4 cucumber (seeds removed, thinly sliced)
1/4 onion (thinly sliced)
1 egg (beaten, fried, sliced into thin strips)
1/4 tomato (sliced)
1 slice of ham (cut into strips)
1 piece of seasoned seaweed (cut into thin strips)
1 stalk of scallion (chopped)
1/3 cup water
2 Tbsps soy sauce
2 Tbsps white vinegar
2 Tbsps sugar
1 Tbsp sesame oil
Once you have all of your ingredients prepared, cook your soba for 5 minutes or until cooked through. Drain your noodles and place the soba in a cold water bath to shock it and stop it from cooking further. Wait for about 5 minutes and drain the soba thoroughly.
In the meantime, combine all of your dressing ingredients together, until all of the sugar is dissolved and set aside.
To assemble the hiyashi chuka, place the soba in large deep plate. Next add the tomato, onion, cucumber, egg and ham into sections all around the soba. Add the seasoned seaweed strips at the top of the soba, sprinkle some sesame seeds and chopped scallion. If you’re eating it right away, pour the dressing all around the edge of the plate. Otherwise, you can have the dressing on the side and pour when you’re ready to eat!
Another thing you can do is to use some of your dressing and freeze it into cubes to place in your plate of hiyashi chuka to make it extra cold and refreshing!