{"id":7013,"date":"2025-03-26T21:54:18","date_gmt":"2025-03-26T21:54:18","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7013"},"modified":"2025-03-26T21:54:21","modified_gmt":"2025-03-26T21:54:21","slug":"hiyashi-chuka-with-hiyashi-chuka-vinaigrette","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/hiyashi-chuka-with-hiyashi-chuka-vinaigrette\/","title":{"rendered":"Hiyashi Ch\u016bka with Hiyashi Ch\u016bka Vinaigrette"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Hiyashi Ch\u016bka with Hiyashi Ch\u016bka Vinaigrette<\/span><\/h2>\n
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The Japanese love their noodles and make a cold version of all their favorites. Hiyashi Ch\u016bka is like a chilled ramen and is a refreshing combination of tomato, cucumber, corn, and noodles.<\/span>
<\/div>Sweet, tart, and fragrant with sesame, this vinaigrette is simultaneously refreshing and rich.<\/span><\/div>\n
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Prep Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span><\/div>\n\n
Author: <\/span>From “Vegan Japan: 70 Comforting Plant-Based Recipes” by Julia Boucachard<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Vinaigrette<\/span><\/h4>
  • \u2154<\/span> cup, plus 1 Tbsp<\/span> toasted sesame oil<\/span><\/li>
  • \u00bd<\/span> cup, plus 2 Tbsp<\/span> rice vinegar<\/span><\/li>
  • \u2154<\/span> cup, plus 1 Tbsp<\/span> soy sauce<\/span><\/li>
  • \u00bc<\/span> cup, plus 2 Tbsp<\/span> sugar<\/span><\/li>
  • \u2154<\/span> cup, plus 1 Tbsp<\/span> water<\/span><\/li><\/ul><\/div>

    <\/span>Noodles<\/span><\/h4>
    • \u2153<\/span> large<\/span> cucumber<\/span> seeded and cut lengthwise into \u00bc-inch slices<\/span><\/li>
    • 1\u00bd<\/span> tsp<\/span> salt<\/span><\/li>
    • 6\u00bd<\/span> oz<\/span> fresh ramen noodles*<\/span><\/li>
    • Hiyashi Ch\u016bka Vinaigrette (see above)<\/span><\/li>
    • 1\u00be<\/span> oz<\/span> smoked form tofu<\/span> cut into \u00bc-inch thick slices<\/span><\/li>
    • 1<\/span> small<\/span> beefsteak tomato<\/span> cut into \u00bd-inch thick slices<\/span><\/li>
    • 1<\/span> (4-inch) square<\/span> nori sheet<\/span> cut into strips (optional)<\/span><\/li>
    • \u00bd<\/span> cup<\/span> frozen corn<\/span> defrosted, and parboiled <\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>

      <\/span>Vinaigrette<\/span><\/h4>
      • Combine sesame oil, rice vinegar, soy sauce, and sugar with \u2154 cup plus 1 Tbsp water, in a medium bowl.<\/span><\/div><\/li>
      • Whisk until oil is well emulsified with rest of mixture.<\/span><\/div><\/li>
      • Store sauce in an airtight container in the refrigerator for up to 3 weeks.<\/span><\/div><\/li><\/ul><\/div>

        <\/span>Noodles<\/span><\/h4>
        • 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.<\/span><\/div><\/li>
        • Cook noodles according to package instructions, and then immediately drain and rinse them with cold water to stop their cooking.<\/span><\/div><\/li>
        • Divide noodles between two shallow bowls, and pour vinaigrette on top. Top with smoked tofu, tomato, nori (if using), and corn.<\/span>
          <\/div>Serve, and enjoy.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>
          <\/span>Note<\/span><\/h5>\n* Fresh ramen noodles often contain egg, so check the ingredients carefully. Vegan ramen noodles can be found at some Asian markets. If you can’t find them, you can use instant ramen noodles instead.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":6979,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,362,2506,1209,2505,140,696,697,1713,1712],"tags":[],"class_list":["post-7013","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-breakfast-brunch","category-dinner","category-japanese","category-lunch","category-side","category-snack","category-stove-top","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/03\/hiyashi-chuka-finish-3.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7013","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7013"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7013\/revisions"}],"predecessor-version":[{"id":7016,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7013\/revisions\/7016"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/6979"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7013"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7013"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7013"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}