Best Japanese Cold Noodle Sauce Recipes
JAPANESE COLD NOODLES (HIYASHI CHUKA)
Steps:
- Gather the ingredients.
- Add sugar to beaten egg and mix well.
- Heat oil in a skillet over medium heat and pour about one-quarter of the egg mixture in the skillet. Spread egg thinly and fry until done. Repeat, making a total of four thin, round omelets, like crepes .
- Slice omelets into thin strips.
- Boil water in a large pot and add chukamen noodles. Boil, following the package instructions. Drain and cool noodles in cold water. Drain well.
- Combine all dressing ingredients together and stir well.
- Put chilled noodles onto individual plates. Arrange cucumber, ham, and egg strips on the noodles.
- Garnish with beni shoga. Pour dressing over noodles just before serving. Sprinkle with nori and sesame seeds.
Nutrition Facts : Calories 285 kcal, Carbohydrate 34 g, Cholesterol 117 mg, Fiber 2 g, Protein 18 g, SaturatedFat 2 g, Sodium 512 mg, Sugar 12 g, Fat 9 g, ServingSize 4 servings, UnsaturatedFat 0 g
JAPANESE COLD NOODLE SAUCE
Traditionally this sauce is served with cold soba noodles. You can spice it up with some wasabi and green onions then pour over the cold noodles or dip the noodles in and slup them up. Yummy
Provided by barbara lentz
Categories Other Sauces
Time 10m
Number Of Ingredients 5
Steps:
- 1. Mix the first 4 ingredients together in a large pot. bring to a boil. Pour in the bonito flakes and remove from heat. Wait 10 seconds and strain the flakes out and discard. Let sauce come to room temp.
COLD SOBA NOODLES WITH DIPPING SAUCE
In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients - which you can buy in any store specializing in Asian foods - keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, noodles, main course, side dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
- Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 1 gram, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1411 milligrams, Sugar 1 gram
JAPANESE COLD NOODLES
Steps:
- Make dipping sauce:
- Heat all dipping sauce ingredients in a small saucepan over low heat, stirring, until sugar is dissolved. Cool sauce, then chill, covered, until cold, about 1 hour.
- Cook somen:
- Bring 2 1/2 quarts water to a rolling boil in a 4-quart saucepan over moderately high heat. Add noodles and 1 cup more water. When water returns to a boil, add 1 cup cold water and bring back to a boil. Simmer noodles until just tender and slightly translucent, about 2 minutes. Test noodles for doneness by dipping 1 strand in cold water and sampling. If noodles are not tender, add 1 cup more water and return water to a boil. Drain noodles in a colander and rinse well under cold water.
- To serve somen:
- Divide noodles among 6 bowls filled with ice and cold water. Divide dipping sauce among 6 small bowls and serve with accompaniments for flavoring it, then dip each mouthful of noodles in sauce.
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