Hiyashi Chuka, which literally means “chilled Chinese”, is a Japanese noodle dish that's perfect for hot summer days. It's typically made with chilled ramen noodles topped with a colorful array of seasonal ingredients finished with a refreshing soy sauce and sesame oil vinaigrette. Feel free to get creative - we made ours with soba noodles topped natto!
- 1 serving soba noodles (you can try using 100% Soba Noodles)
- 2 tbsp cold water
- 1 tbsp sesame oil: 1 big tbsp
- 1 tbsp soy sauce (we recommend Marunaka's soy sauce from our Creative Beginnings: Redefining "Wa" Care Package)
- 1/2 tbsp sugar
- 3 tbsp vinegar
- Natto (1 pack)
- 1 tbsp takuan (pickled daikon radish) (chopped)
- 1 tbsp shio konbu (salt kelp)
- 1 Japanese cucumber (or 1/3 English cucumber, julienned)
- 1/3 red bell pepper (julienned)
- 2-3 pieces atsuage (deep‐fried bean curd, julienned)
- Cook the noodles in a pot of boiling water as per the instructions on the package, drain, rinse in ice cold water, drain again and put on a plate/bowl
- Mix all the ingredients for the sauce in a small bowl and set aside.
- Mix the takuan and shio konbu with the natto.
- Top the noodles with the natto mixture from step 3 and the other cut toppings, pour the sauce on top and enjoy!