Ingredients with Measurements:
- 8 oz dried chuka soba noodles
- 2 boneless, skinless chicken breasts, sliced
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/4 cup pickled ginger, sliced
- 2 tbsp toasted sesame seeds
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1/4 cup water
Special equipment needed:
- Large pot
- Colander
- Large bowl
- Small saucepan
- Whisk
Step-by-step instructions:
1. Cook the chuka soba noodles according to package instructions. Drain and rinse under cold water. Set aside.
2. In a small saucepan, combine soy sauce, rice vinegar, mirin, sugar, grated ginger, grated garlic, and water. Heat over medium heat, whisking occasionally, until sugar has dissolved. Remove from heat and let cool.
3. In a large bowl, combine cooked noodles, sliced chicken, julienned cucumber, julienned carrot, and sliced pickled ginger. Pour the cooled sauce over the ingredients and toss to combine.
4. Divide the noodle mixture into bowls and sprinkle with toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 5g
Carbohydrates per serving: 45g
Protein per serving: 30g
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu.
- Cucumber and carrot can be substituted with other vegetables such as bell peppers or bean sprouts.
- Pickled ginger can be substituted with fresh ginger.
Variations:
- Add sliced avocado or boiled egg for extra protein and creaminess.
- Use a different type of noodle such as udon or somen.
- Add a splash of sriracha for some heat.
Tips and tricks:
- Rinse the cooked noodles under cold water to stop the cooking process and prevent them from becoming mushy.
- Marinate the chicken in the sauce for extra flavor.
- Toast the sesame seeds in a dry pan over medium heat until fragrant.
Storage instructions:
Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl and garnish with additional sliced pickled ginger and toasted sesame seeds.
Garnishes:
Sliced pickled ginger and toasted sesame seeds.
Pairings:
Serve with a side of miso soup or a small salad.
Suggested side dishes:
Miso soup or a small salad.
Troubleshooting advice:
If the noodles are too sticky, rinse them under cold water until they separate.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Hiyashi Chūka is a Japanese dish that originated in China. It is a cold noodle dish that is typically served in the summer months.
Flavor profiles:
Salty, sweet, tangy, nutty.
Serving suggestions:
Serve cold as a refreshing summer meal.
Related Categories
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Region: Japanese