Asians > Japanese > Ramen

Hiyashi Chūka with Avocado Recipe

Ingredients with Measurements:
- 8 oz. dried chuka soba noodles
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup mirin
- 2 tbsp. sugar
- 1 tsp. sesame oil
- 1/2 tsp. grated ginger
- 1/2 tsp. grated garlic
- 1 avocado, sliced
- 1/4 cup sliced cucumber
- 1/4 cup sliced carrot
- 1/4 cup sliced red bell pepper
- 1/4 cup sliced green onion
- 1/4 cup sliced nori
- 1/4 cup sliced kamaboko (fish cake)
- 1/4 cup sliced boiled egg

Special equipment needed:
- Large pot
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Cook the chuka soba noodles according to the package instructions. Drain and rinse with cold water.
2. In a mixing bowl, whisk together the soy sauce, rice vinegar, mirin, sugar, sesame oil, grated ginger, and grated garlic to make the dressing.
3. In a large bowl, combine the cooked noodles with the dressing and toss to coat.
4. Divide the dressed noodles among four serving bowls.
5. Arrange the sliced avocado, cucumber, carrot, red bell pepper, green onion, nori, kamaboko, and boiled egg on top of the noodles.
6. Serve immediately.


- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Serve cold
Serving size:
- 4 servings

Nutritional information:
- Calories: 410
- Fat: 12g
- Carbohydrates: 64g
- Protein: 14g
- Fiber: 7g
- Sodium: 2000mg

Substitutions for ingredients:
- Chuka soba noodles can be substituted with any other type of soba noodles.
- Kamaboko can be substituted with crab meat or shrimp.

Variations:
- Add sliced chicken or shrimp for extra protein.
- Use different vegetables such as bean sprouts, snow peas, or radish.

Tips and tricks:
- Rinse the cooked noodles with cold water to stop the cooking process and prevent them from becoming mushy.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
- Use a mandoline or vegetable peeler to thinly slice the vegetables.

Storage instructions:
- Store any leftover noodles and vegetables separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, microwave the noodles and vegetables separately until warmed through.

Presentation ideas:
- Arrange the sliced avocado and other toppings in a decorative pattern on top of the noodles.

Garnishes:
- Sprinkle with sesame seeds or chopped cilantro for added flavor and visual appeal.

Pairings:
- Serve with a side of miso soup or a small salad.

Suggested side dishes:
- Edamame
- Gyoza
- Tempura vegetables

Troubleshooting advice:
- If the dressing is too salty, add a little more sugar or rice vinegar to balance the flavors.

Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and serving.

Food history:
- Hiyashi Chūka is a popular Japanese dish that originated in China. It is typically served during the summer months as a refreshing and light meal.

Flavor profiles:
- The dressing is tangy and slightly sweet, while the avocado adds a creamy and rich flavor to the dish. The vegetables provide a crunchy and fresh texture.

Serving suggestions:
- Serve the Hiyashi Chūka with Avocado as a main dish for lunch or dinner.

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Region: Japanese

Taste: Refreshing, Tangy, Creamy, Savory