Hiyashi Chuka

INGREDIENTS

• 300g Chuka Noodle
• 2 Egg
• 1 Cucumber
• 2 Tomato
• 4 tbsp Soy Sauce
• 4 tbsp Rice Vinegar
• 4 tsp Sugar
• 2 tsp Sesame Oil
• 4 tbsp Water
• 4 tsp Sesame Seed
• 1 tsp Salt
• 2 tsp Cooking Oil

STEPS

1. 1

   Whisk 2 eggs (beaten) with 1 tsp of salt and heat 2 tsp of cooking oil in a nonstick pan over medium-low heat. Pour in the egg, swirl to form a thin layer, cook for 1 to 2 minutes until set, then cool, roll, and slice into fine strips.

   ⏱ 2 min

2. 2

   Bring a large saucepan of water to a boil. Cook 300g of chuka noodle according to the package directions, usually 4 to 6 minutes, until tender but still springy. Drain, rinse under cold running water, drain well, and chill.

   ⏱ 6 min

3. 3

   Whisk 4 tbsp of soy sauce, 4 tbsp of rice vinegar, 4 tsp of sugar, 2 tsp of sesame oil, and 4 tbsp of water until the sugar dissolves. Set the dressing aside.

4. 4

   Slice 1 cucumber (into thin matchsticks) and 2 tomatoes (into thin wedges). Toast 4 tsp of sesame seed in a dry pan over medium heat for 1 to 2 minutes until fragrant, watching closely.

   ⏱ 2 min

5. 5

   Divide the chilled noodles among four bowls. Arrange the cucumber, tomato, and egg strips over the noodles, pour over the dressing, and sprinkle with the toasted sesame seeds. Serve immediately.