Chilled Chinese noodles (Hiyashi Chuka) is a Japanese noodle dish made with chilled Chinese noodles, shredded egg omelet, cucumber, ham, shredded jellyfish, and other toppings, all dressed in a sweet and sour sauce. It is a refreshing dish perfect for the hot summer months.
Ingredients (for 2 servings)
- 2 packages Chinese noodles (cook according to package directions)
- 1 cucumber, thinly sliced
- 2 slices ham, thinly sliced
- Shredded egg omelet, as needed
- Cooked shrimp, as needed
- 1/2 tomato, diced
- Cooked chicken, as needed
- 4 tablespoons chilled Chinese noodles sauce
- 1 tablespoon vinegar
- 1 teaspoon sesame oil
- Salt to taste
- Pepper to taste
- Hot mustard, as needed
Instructions
- Cook the Chinese noodles according to package directions. Rinse thoroughly under cold water and drain well.
- Cut the cucumber, ham, shredded egg omelet, shrimp, tomato, and chicken into bite-sized pieces.
- In a bowl, whisk together the chilled Chinese noodles sauce, vinegar, sesame oil, salt, and pepper.
- Add the cooked noodles to the bowl and toss with the sauce and vegetables until evenly coated.
- Serve immediately, garnished with hot mustard.
Tips
- Rinse the cooked noodles thoroughly with cold water to prevent them from sticking together.
- Use your favorite toppings for this recipe.
- Use your favorite chilled Chinese noodles sauce.
- Adjust the seasonings to your taste.
Health and beauty benefits
Chilled Chinese noodles offers numerous health and beauty benefits. Firstly, the noodles contain carbohydrates, which help replenish energy. The vegetables used as toppings, such as cucumber, and tomato, are rich in vitamins and minerals, providing antioxidant effects that help maintain healthy skin. Additionally, protein sources like ham and eggs contribute to muscle maintenance and repair. Furthermore, the sauce for chilled Chinese noodles includes vinegar, which aids digestion and stimulates appetite. Chilled Chinese noodles, with its well-balanced nutrients, is a dish that comprehensively supports both beauty and health.