Archives for the day Tuesday, August 9th, 2011

Japanese cooking; Hiyashi Chuka (Cold Chinese Noodle with sweet vinegary sauce)

 These days, it has been very hot and humid all across the country,and I see our stumpy little Corgi panting while potty and come right back to her water bowl to cool her down. When inside the house,she spends hours on her cool bed,and nap on there.

For me,when temperature goes up above 90F,100F, I usually be in the mood for cold foods dinner to cool down. Cold foods are usually very simple to make,and not much heat involved,so I do not have to cook on stove top long.

What food do you tend to cook often when very hot,humid summer days come?

One of the cold foods I make a lot is called “Hiyashi Chuka (Cold Chinese Noodle with sweet vinegary sauce)” . The dish is made with Chinese noodle,red onion, cucumber,scramble egg,ham or shredded boiled chicken, and vinegary sauce is drizzled over the dish.

It is very tasty,and my husband,my mother in law love this dish. For me, I could say it is one of my favorite dish to eat.

Since cold foods would be something you too could enjoy during the hot,humid summer without standing in the kitchen too long, I thought I would share the recipe with you.

So, how do you make “Hiyashi Chuka (Cold Chinese Noodle with sweet vinegary sauce)” ? Here is how.

Hiyashi Chuka (Cold Chinese Noodle with sweet vinegary sauce)..

** More sauce will be pour over right before the dish being served..

<Topping Preparation>

** Red onion;thinly slice 1/8 red onion and put them in the small container and wash under the cold water,pour water out, and pour some water in,and put the lid on,and keep in the fridge.

** Cucumber; slice off about 3″ long,and slice it to thin strips and keep in the container in the fridge

** Shredded chicken

1. In the sauce pan,place 2 skinless,boneless chicken breast,pour water till enough to cover the chicken breast.

2.Sprinkle McCormick Grill Mate Steak seasoning over the chicken/water in the sauce pan

3. Add dash of sherry to the sauce pan and boil the chicken breast,and when cool it down,shredded it

** If you were in hurry, you can buy a whole roasted chicken from Deli counter at grocery store and shred the chicken meat,and use it instead.

** Scrambled egg

1. To a measuring cup,crack 3 Large eggs and add 2 oz of heavy cream,sprinkle Molton’s Natures Seasons with blue cap,and beat the egg mixture in the measuring cup until everything in the egg mixture mix well

** You should not see egg white, egg york separated. Egg york,egg white, and heavy cream etc should be mixed well, and beaten egg mixture should haveeven color.

** Mixing until everything mixed well ensure that the air would get in into the beaten  egg and you can get fluffy scrambled egg

** When my mother has taught me how to make scrambled egg, she taught meto use the chopsticks and tilt the measuring cup or container that has egg in it a bit to your side and beat the egg with chopstick with motion from right hand corner to left side corner, moving chopsticks out from the egg and back in to right corner side to left side corner with ratherfast speed.

 By doing so, you can get a lot of air inside the beaten egg and you can make yummy scrambled egg. But you should not over-beat the egg. 

2. Put the 9″-10″ skillet on stove with medium high heat and add about 1/2tbs butter and let it melt

3. When butter is melted, tilt the skillet side,forward, etc and make sure the surface is buttered.

4. Pour all the beaten egg-heavy cream mixture onto the skillet and,using the wooden spoon, stir it circular way and push the egg toward center and repeat for about a couple of times with rather slow speed.

** Pushing the egg toward center ensure that the runny egg can settle faster.

5. By 2nd or 3rd circular stir with pushing egg toward center, you would see the egg start to set better

6. When almost all eggs are set, you can then break the egg into larger pieces and when you think all cooked through, you can place them into a bowl

<Sauce preparation>

In the small bowl, add 6 tbs rice vinegar,9 tbs water,1 tbs vegetable oil,3 tbs soy sauce, 2 tbs table white sugar, and dash of sesame oil and whisk well.

<Assembling the Hiyashi Chuka dish>

1. Cook 7 oz of Chinese noodle in the water and, drain water when cooked and wash the noodle under the cold water and drain water well.

** Washing under the cold water after noodle is cooked is to take off any remained starch off from the noodle.

** My favorite brand of Chinese noodle is by Asian Gourmet ( red package ),and 7 oz of dry Chinese noodle would make about 2 -3 servings or so.

** You can find the Chinese noodle at International aisle at local grocery stores or at Asian stores.

** If you did not find the Chinese Noodle, you could make the dish with Angel hair pasta.

2. Pour all the drained Chinese noodle into big bowl, add toppings except scrambled eggs (red onion,cucumber, some handful of ham/shredded chicken),pour some of the sauce over (make sure the sauce is not separated.If it was separated,whisk well again),and mix well

** 2 chicken breast,shredded, will be more than enough for this dish and,you can freeze the shredded chicken in the freezer for later use.

3. Plate the noodle with topping up and place some of scrambled egg over,and drizzle more sauce over,and grind toasted sesame seed over the dish and serve.

4. Enjoy!

** The sauce can be used for salad dressing,too!

** If you dress up this noodle dish more gourmet style, you can fry wanton wrapper cut to strips. You will just lightly salt them when they come out from the oil and place it around or over the dish.This wanton strip chips tastes good when sauce is on too.


Aug 09, 2011 | 0 | Asian cooking 911