RECIPE: Natto Hiyashi Chuka Soba

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!

Servings: 1

Ingredients 

Noodles

• 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) 

Instructions

1. 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
2. Mix all the ingredients for the sauce in a small bowl and set aside. 
3. Mix the takuan and shio konbu with the natto.
4. Top the noodles with the natto mixture from step 3 and the other cut toppings, pour the sauce on top and enjoy!