Hiyashi Chuka Noodles Recipe

Chuka soba: Chinese-style wheat noodles that are the base of this dish.

Eggs: Beaten and cooked into a thin omelet, then sliced into strips.

Ham: Sliced into strips to add a savory element.

Cucumber: Julienned for a fresh, crunchy texture.

Tomato: Sliced to add a juicy, tangy flavor.

Carrot: Julienned to add a sweet crunch.

Soy sauce: A salty, umami-rich base for the dressing.

Rice vinegar: Adds a tangy, slightly sweet flavor to the dressing.

Sugar: Balances the tanginess of the vinegar in the dressing.

Sesame oil: Adds a nutty, aromatic flavor to the dressing.

Mustard: Optional, but adds a spicy kick to the dressing.

When making the omelet for the Hiyashi Chuka Noodles, ensure the pan is evenly heated before pouring in the beaten eggs. This helps in creating a smooth, thin layer. Use a spatula to gently lift the edges and flip the omelet if needed. Once cooked, let it cool slightly before slicing into thin strips. This will make it easier to handle and ensure clean, even cuts.

• chuka soba - Substitute with spaghetti: Spaghetti can mimic the texture of chuka soba when cooked al dente.

• chuka soba - Substitute with rice noodles: Rice noodles offer a gluten-free alternative with a similar light texture.

• beaten eggs - Substitute with tofu: Silken tofu can be scrambled to resemble the texture of beaten eggs and is a good vegan option.

• beaten eggs - Substitute with chickpea flour omelette: A chickpea flour omelette can provide a similar texture and protein content for a vegan alternative.

• ham - Substitute with turkey slices: Turkey slices offer a similar texture and flavor profile but are leaner.

• ham - Substitute with smoked tofu: Smoked tofu provides a similar smoky flavor and is a good vegetarian alternative.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and can be julienned just like cucumber.

• cucumber - Substitute with celery: Celery offers a similar refreshing crunch and can be julienned.

• tomato - Substitute with red bell pepper: Red bell pepper provides a similar sweetness and color.

• tomato - Substitute with cherry tomatoes: Cherry tomatoes offer a similar flavor and can be sliced to mimic the texture.

• carrot - Substitute with bell pepper: Bell pepper can be julienned and offers a similar crunch and sweetness.

• carrot - Substitute with daikon radish: Daikon radish has a similar texture and can be julienned for a crunchy alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter but similar umami flavor and are soy-free.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity and tanginess.

• rice vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used as a substitute.

• sugar - Substitute with honey: Honey provides a similar sweetness and can add a slight floral note.

• sugar - Substitute with maple syrup: Maple syrup offers a similar sweetness with a unique flavor.

• sesame oil - Substitute with olive oil: Olive oil can provide a similar richness, though with a different flavor profile.

• sesame oil - Substitute with avocado oil: Avocado oil offers a similar richness and is a good alternative for high-heat cooking.

• mustard - Substitute with wasabi: Wasabi provides a similar heat and can add a unique flavor twist.

• mustard - Substitute with horseradish: Horseradish offers a similar pungent heat and can be used as a substitute.

• To store Hiyashi Chuka noodles, first ensure the noodles and toppings are completely cooled. This prevents condensation and sogginess.

• Separate the noodles from the toppings and dressing. Store each component in airtight containers to maintain freshness.

• For the noodles, lightly toss them in a bit of sesame oil to prevent sticking. Place them in a container and refrigerate for up to 2 days.

• Store the toppings such as ham, cucumber, tomato, carrot, and egg strips in separate containers. This keeps each ingredient crisp and fresh.

• Keep the dressing in a small jar or container with a tight-fitting lid. Shake well before using. It can be refrigerated for up to a week.

• When ready to serve, reassemble the dish by placing the noodles on a plate, adding the toppings, and pouring the dressing over the top.

• To freeze Hiyashi Chuka noodles, it's best to freeze the noodles and toppings separately.

• Cook the noodles as per the recipe, then rinse under cold water and drain thoroughly. Toss with a bit of sesame oil to prevent sticking.

• Spread the noodles on a baking sheet in a single layer and freeze until solid. Once frozen, transfer to a freezer-safe bag or container. Label with the date and freeze for up to 1 month.

• For the toppings, blanch the carrot briefly in boiling water, then plunge into ice water to stop the cooking process. Drain well and freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container.

• Ham and egg strips can be frozen in separate containers or bags. Ensure they are well-wrapped to prevent freezer burn.

• Cucumber and tomato are best used fresh, as freezing can alter their texture. Consider adding these fresh when you are ready to serve.

• Thaw the noodles and toppings in the refrigerator overnight. Reassemble the dish as per the original recipe instructions, adding fresh cucumber and tomato if desired.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of sesame oil to the pan.
  3. Add the noodles and vegetables to the pan.
  4. Stir-fry gently for 2-3 minutes until heated through.
  5. Pour the dressing over the noodles and mix well before serving.

• Microwave Method:

  1. Place the noodles and vegetables in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the contents halfway through to ensure even heating.
  5. Pour the dressing over the noodles and mix well before serving.

• Boiling Water Method:

  1. Bring a pot of water to a boil.
  2. Place the noodles in a heatproof colander or strainer.
  3. Dip the colander with the noodles into the boiling water for 30 seconds to 1 minute.
  4. Remove and drain well.
  5. Reassemble the vegetables and ham on top of the noodles.
  6. Pour the dressing over the noodles and mix well before serving.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Place the noodles and vegetables in an oven-safe dish.
  3. Cover the dish with aluminum foil.
  4. Bake for 10-15 minutes until heated through.
  5. Pour the dressing over the noodles and mix well before serving.

• Pot: Used to cook the chuka soba noodles according to the package instructions.

• Colander: Essential for draining and rinsing the cooked noodles under cold water.

• Mixing bowl: Needed to combine soy sauce, rice vinegar, sugar, sesame oil, and mustard to make the dressing.

• Non-stick pan: Used to cook the beaten eggs into a thin omelet.

• Spatula: Handy for flipping and removing the omelet from the pan.

• Knife: Necessary for slicing the omelet, ham, cucumber, tomato, and carrot into strips.

• Cutting board: Provides a stable surface for slicing and julienning the vegetables and ham.

• Plate: Used to arrange the noodles and toppings before serving.

• Measuring spoons: Ensures accurate measurement of soy sauce, rice vinegar, sugar, sesame oil, and mustard for the dressing.

Prep ingredients in advance: Slice the ham, cucumber, tomato, and carrot ahead of time and store them in the fridge.

Use pre-cooked noodles: Opt for pre-cooked chuka soba to skip the boiling step.

Make dressing in bulk: Prepare a larger batch of the dressing and store it in the fridge for future use.

Cook eggs in the microwave: Save time by cooking the eggs in the microwave instead of on the stove.