Hiyashi Chūka with Hiyashi Chūka Vinaigrette
The Japanese love their noodles and make a cold version of all their favorites. Hiyashi Chūka is like a chilled ramen and is a refreshing combination of tomato, cucumber, corn, and noodles.Sweet, tart, and fragrant with sesame, this vinaigrette is simultaneously refreshing and rich.
Servings: 2
Ingredients
Vinaigrette
- ⅔ cup, plus 1 Tbsp toasted sesame oil
- ½ cup, plus 2 Tbsp rice vinegar
- ⅔ cup, plus 1 Tbsp soy sauce
- ¼ cup, plus 2 Tbsp sugar
- ⅔ cup, plus 1 Tbsp water
Noodles
- ⅓ large cucumber seeded and cut lengthwise into ¼-inch slices
- 1½ tsp salt
- 6½ oz fresh ramen noodles*
- Hiyashi Chūka Vinaigrette (see above)
- 1¾ oz smoked form tofu cut into ¼-inch thick slices
- 1 small beefsteak tomato cut into ½-inch thick slices
- 1 (4-inch) square nori sheet cut into strips (optional)
- ½ cup frozen corn defrosted, and parboiled
Instructions
Vinaigrette
- Combine sesame oil, rice vinegar, soy sauce, and sugar with ⅔ cup plus 1 Tbsp water, in a medium bowl.
- Whisk until oil is well emulsified with rest of mixture.
- Store sauce in an airtight container in the refrigerator for up to 3 weeks.
Noodles
- Add cucumber to a colander set over a bowl, sprinkle it with salt, and stir to even distribute it over the cucumber. Let the cucumber drain for about 10 minutes, and then press firmly with your hands to squeeze out it excess water. Set aside.
- Cook noodles according to package instructions, and then immediately drain and rinse them with cold water to stop their cooking.
- Divide noodles between two shallow bowls, and pour vinaigrette on top. Top with smoked tofu, tomato, nori (if using), and corn.Serve, and enjoy.
