Cold Ramen Hiyashi Chuka

Pretty sure this isn't an authentic Japanese technique, but when it's hot in Texas a cold bowl of noodles with lots of toppings really hits the spot being filling and refreshing.  This turned out to be a hearty meal with lots of protein from the fish cake, egg, chicken and think the Chinese noodles added an extra dimension.  Since noodles originated in China, I used what I had on hand and think it works.  Makai confirmed when the noodles were cooked properly.

I'm becoming a tofu fan and like how the sake and touch of salt add a nice flavor to a bland no flavor tofu, lol.  This is pretty easy to make and fun to customize a noodle bowl to make it as vegetable or protein heavy as you like.

Ingredients

  • 1/4 pound of roasted chicken breast from the deli
  • 1 cucumber thinly sliced
  • 1 carrot thinly sliced
  • 1/2 pound Imitation crab
  • 1 fishcake sliced
  • 2 eggs scrambled
  • 1 block soft tofu
  • 1 T sake
  • 1/4 t sea salt
  • 3/4 C dashi (1/4 t hondashi powder with 1 C water)
  • 1 T monk fruit
  • 3 T rice wine vinegar
  • 3 T shoyu
  • 1 T sesame oil
  • 1 t mirin
  • 6 oz dry noodles, cook according to package directions

Directions

  1. Cook dry noodles, rinse in cold water, toss a little sesame oil to keep noodles from sticking and set in refrigerator
  2. Drain and dry tofu
  3. Cut into bitesize cubes
  4. In a small dish, mix 1 T sake and 1/4 t salt 
  5. Place tofu in dish to marinate for 4 hours in the refrigerator 
  6. Cook scrambled eggs on medium low heat to make thin omelets, set aside
  7. Slice all ingredients and set on a dish to make it easy to make the dish based on preference

Sauce

  • Combine dashi, monk fruit, rice wine vinegar, shoyu, sesame oil, mirin

Assemble

  • In a bowl place cold noodle, sliced topping and pour sauce over top and mix