Ingredients with Measurements:
- 8 oz dried chuka soba noodles
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 2 tbsp sesame oil
- 1 tbsp chili garlic sauce
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1/2 cup julienned carrots
- 1/2 cup julienned cucumber
- 1/2 cup julienned red bell pepper
- 1/4 cup sliced scallions
- 1/4 cup cilantro leaves
- 1/4 cup pickled ginger
- 1/4 cup toasted sesame seeds
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Whisk
- Vegetable peeler
- Chef's knife
- Cutting board
- Tongs
- Serving bowls
Step-by-step instructions:
1. Cook the chuka soba noodles according to package instructions. Drain and rinse with cold water to stop the cooking process.
2. In a mixing bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, chili garlic sauce, grated ginger, and minced garlic until well combined.
3. In a large pot, blanch the julienned carrots, cucumber, and red bell pepper for 30 seconds. Drain and rinse with cold water.
4. In a serving bowl, arrange the cooked chuka soba noodles and top with the blanched vegetables.
5. Pour the sauce over the noodles and vegetables. Toss to coat evenly.
6. Garnish with sliced scallions, cilantro leaves, pickled ginger, and toasted sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 55g
Protein: 10g
Sodium: 1500mg
Substitutions for ingredients:
- Chuka soba noodles can be substituted with any other type of Asian noodles.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sugar can be substituted with honey or agave nectar.
- Chili garlic sauce can be substituted with sriracha or red pepper flakes.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Use different types of pickled vegetables for added flavor.
- Add sliced avocado for a creamy texture.
Tips and tricks:
- Rinse the noodles with cold water to prevent them from sticking together.
- Use a vegetable peeler to make thin and even julienned vegetables.
- Toast the sesame seeds in a dry pan over medium heat until golden brown for added flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, microwave the leftovers for 1-2 minutes or until heated through.
Presentation ideas:
Serve the Spicy Hiyashi Chūka in individual bowls and garnish with additional cilantro leaves and pickled ginger.
Garnishes:
- Sliced scallions
- Cilantro leaves
- Pickled ginger
- Toasted sesame seeds
Pairings:
- Green tea
- Sake
- Japanese beer
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the noodles are too sticky, rinse them with more cold water.
- If the sauce is too salty, add more sugar or rice vinegar to balance the flavors.
Food safety advice:
- Make sure to cook the noodles and vegetables thoroughly.
- Store any leftovers in the refrigerator and consume within 2 days.
Food history:
Hiyashi Chūka is a Japanese dish that originated in China. It is a cold noodle dish that is typically served during the summer months.
Flavor profiles:
The Spicy Hiyashi Chūka has a sweet, salty, and spicy flavor profile with a nutty sesame flavor.
Serving suggestions:
Serve the Spicy Hiyashi Chūka as a light and refreshing meal on a hot summer day.
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Region: Japanese