Hiyashi Chuka Somen - Japanese Cold Noodles
Make this popular Japanese cold noodle dish to beat the summer heat. You will be pleased with the minimal cooking time and rewarded with a colorful and delicious noodle dish.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 gram dried somen
- 2 eggs
- 1 Japanese cucumber
- 100 gram ham
- 10 cherry tomatoes
- 1 scallion
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoon sugar
- 2 tablespoon sesame oil
Instructions
- 1
Prepare the sauce: Combine rice vinegar, soy sauce, water, sugar, and sesame oil in a bowl. Stir until the sugar dissolves. Set the sauce aside.
- 2
Fried egg strips: Crack eggs into a bowl and stir. Heat a little oil in a frying pan over medium heat, pour the eggs into the hot pan, and cook until set. Cut the fried eggs into thin strips.
- 3
Prep other ingredients: Cut the cucumber into thin sticks, cut the ham into thin strips, cut the cherry tomatoes into halves, and cut the scallion into thin slices.
- 4
Boil somen: Boil a pot of water (about 8 cups), and cook the somen in the boiling water for 2 minutes, or follow the instructions on its packet. Drain boiled somen with a strainer, and run it under cold tap water until water clears. Transfer the noodles to a bowl of ice water to chill and stop the cooking process.
- 5
Arrange the dish: Strain and divide the noodles into two bowls. Top each bowl with half the fried eggs, cucumber, ham, cherry tomatoes, and scallions.
- 6
Serve the dish: Pour half of the sauce over each bowl of noodles right before serving, and toss gently to coat the noodles and all the other ingredients with the sauce. Enjoy immediately.