Hiyashi Chuka with Somen Noodles

All praises due to Maki over at Just Bento.   I have made this refreshing bowl of noodles many times and it works as well for guests as for family.   Consider offering a small amount in a large bowl for an appetizer or a large amount in a large bowl as a main course.  The dressing is primo!

I started with 2 bundles of somen noodles; notice my new basket I bought at Kioko in Paris.  This is enough for 4 main courses or about 6 appetizers.

I boiled the noodles for 3 minutes, drained them and then washed them for a really long time in cold water to remove all the starch.  When you have washed them enough, they don’t stick together and have a squeaky-like feel.  See here for washing technique http://www.justhungry.com/basics-cold-soba-noodles-dipping-sauce

I then cut up a variety of toppings.

I made a tamagoyaki (see video) and sliced it thin.

I love doing this!

Chilled noodles

Hiyashi chuka

Hiyashi Chuka with Somen Noodles – Inspired by Maki from Just Bento

2 bundles of somen noodles, cooked, rinsed and chilled

For dressing:

2 tbsp rice vinegar

2 tbsp soy sauce

2 tsp sugar

2 tbsp water

1/4 tsp dashi granules

2 tsp sesame oil

1 tbsp wild sesame seed ground into a paste

Heat over medium heat to dissolve sugar and blend.  Allow to cool.


1 cucumber, thinly sliced

1 small tomato, seeded and cut into strips

1 cup tiny cooked shrimp

1 cup smoked chicken strips

Pickled ginger

For tamagoyaki omelet

2 eggs
1 tablespoons mirin
1/2 teaspoons sugar
1/4 teaspoons kosher salt
1/4 teaspoons dashi powder

Mix together, cook (see above) and cut thin

Divide the noodles into bowls, add toppings and pass the dressing.

hiyashi chuka on Foodista

About cookinginsens

An American living in Burgundy, France
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2 Responses to Hiyashi Chuka with Somen Noodles

  1. Peggy Schpok says:

    Your photos are lovely, and now you’ve added video. I’m very impressed.

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