Recipe of Favorite Hiyashi Chuuka (Chilled Chinese-Style Noodles)
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a special dish, Recipe of Super Quick Homemade Hiyashi Chuuka (Chilled Chinese-Style Noodles). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Hiyashi Chuuka (Chilled Chinese-Style Noodles), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hiyashi Chuuka (Chilled Chinese-Style Noodles) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Hiyashi Chuuka (Chilled Chinese-Style Noodles) is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few components. You can cook Hiyashi Chuuka (Chilled Chinese-Style Noodles) using 14 ingredients and 8 steps. Here is how you can achieve that.
This is an authentic hiyashi chuuka.
The homemade soup makes this delicious.
If you over-heat the vinegar, the acidity will evaporate, so add it in two batches.
It's also delicious with gizzards or chicken ham.
For a gizzard recipe, see.
For a chicken ham recipe, see. Recipe by Cooking S Papa
Ingredients and spices that need to be Prepare to make Hiyashi Chuuka (Chilled Chinese-Style Noodles):
- 5 hanks Chinese style noodles
- 3 eggs' worth Kinshi tamago
- 1 Ham
- 1 Cucumber
- 1 Red pickled ginger
- 1 Mustard
- 3 tbsp Vinegar to finish (preferrably black vinegar)
- Soup
- 400 ml Chicken bone soup
- 6 tbsp Soy sauce
- 6 tbsp Sugar
- 4 tbsp Vinegar
- 1 tbsp Sesame oil
- 2 tbsp Toasted sesame seeds
Instructions to make Hiyashi Chuuka (Chilled Chinese-Style Noodles)
- Mix together the soup ingredients and lightly boil. Turn off the heat, then add 3 tablespoons vinegar. Let cool, then chill in the refrigerator.
- Lightly blanch the cucumbers in hot water for 10 seconds, crisp in ice water, then cut into fine strips.
- Boil the Chinese noodles as instructed on the package. Cool with ice water, then drain well. The moisture will thin the flavor, so thoroughly squeeze out the water.
- Arrange the noodles into small mounds on the plates. Lay the cucumbers and ham along the slope of the noodles.
- Scatter the kinshi tamago over the remaining space, then pour in a generous amount of the cold soup. Top with the red pickled ginger and mustard and enjoy.
- It's even more delicious with tomatoes and steamed chicken!
- To make the kinshi tamago, see.
https://cookpad.com/us/recipes/152675-ultra-thin-and-beautiful-shredded-egg-for-chirashi-sushi
- To make the steamed chicken, see.
https://cookpad.com/us/recipes/154134-authentic-bang-bang-chicken-in-a-microwave
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