Hiyashi-chuka (Ryan-Ban-Mien)- Chinese Cold Noodles for Summer

This post is by: Kay (my lovely wife and founder of K’s Kitchen!)

In Japan and some parts of Europe, this summer has been extremely hot and harsh. In Kosovo, we had some rather cool weeks in July, but it’s finally become hot in the past 2 weeks. Having spent several years in the tropics, I actually prefer a hot and sticky summer to a cool one….I love licking ice cream while complaining about the temperature and the humidity….I know I’m odd (at least my husband claims so)!

There are noodles under there, I promise!

When it’s hot, we lose our appetite and don’t know what to cook. A-ha! Here is a great menu for you! Hiyashi-chuka, which literally means Cold Chinese (or Ryan-Ban-Mien in Chinese). This dish is very popular among Japanese in the summer because the cold taste stimulates their appetite. The standard Hiyashi-chuka is with a soy and vinegar sauce, but I would like to introduce you to a Sesame Sauce this time, which is my favorite.

The beauty of this dish is that you can substitute the ingredients with different items that you have at home and also add or reduce according to what you have.

Ingredients (for 3 people)

Chinese noodles: 3 packs (If you can’t find them, you can simply use instant ramen noodles)

Chicken breast (or can be thigh): (150 g) – can be substituted with other ingredients such a cooked steak or ham.

1 Cucumber (or about 120g)

3 Eggs (with 3-4 teaspoons of sugar, a pinch of salt, and mix of 1 Tablespoon of cornstarch and 1 Tablespoon of water)

Bean sprouts: 100g (optional) boiled.

Shitake mushroom (optional)

Tomatoes or lettuce (optional)

(a) Sesame Sauce

Soy sauce: 80cc

Sugar: 40g

Rice Vinegar: 50cc

Chicken broth (you can also use the chicken cubes): 100cc

Sesame paste (you can also use tahini): 40g

(b) Sauce to cook Shitake mushroom

Soy sauce: 1.5 Tablespoons

Sugar: 1.5 Tablespoons

Water: 3 Tablespoons

How to cook (cooking/preparation time: 30 min)

(1)  Make the Sesame sauce and set aside

(2)  Season the chicken with a pinch of salt and steam it until it’s cooked (or you can wrap it and put it in a microwave, or even boil it if you prefer). Shred them into long pieces. You can also use any kind of meat (or none at all) if you don’t have chicken. For instance, ham is often used at the restaurant. You just need to cut them thinly. If you have steak, you can also thinly cut them and use as a substitute. I used cooked pork, as you can see in the photo!

(3)  Cut the cucumber thinly (3mm), about the length of a toothpick. If you decide to have lots of fresh vegetables, you can also cut tomatoes and lettuce in a similar shape and length.

(4)  Quickly boil the bean sprouts and pour sesame oil on to taste.

(5)  Cook the Shitake mushrooms with ingredients (b) until it is cooked. Add sesame oil to taste after cooking. Cut them thinly.

(6)  Beat eggs and add sugar, salt, and starch. Pour a small portion into the pan,  just enough to cover the pan as if you are making a crepe (see the photo). Make several sheets of crepe looking egg omelets. When you are finished, wrap them all together and cut them long and thin (3mm) from the side.

(7)  Boil hot water and cook the noodles. Please don’t cook too long!! Pour noodles into the strainer and wash them with cold and fresh water until they cool down. Drain the noodles.

(8)  Serve the noodles on a plate and put different kinds of ingredients on top of the noodles. Pour sesame sauce on top and the dish is ready!!

Moms Are Strict

As you have noticed, all the ingredients are supposed to be cut thinly. Since I was young, I was always told by my mom to cut the ingredients in a similar shape. If they are mostly long shaped, cut them thinly. If they are rounded, cut them in a round shape with the similar size. Japanese tend to be very particular about the shape of ingredients in general, but I think this principle also applies to many cultures including China….

Was that easy? Delicious? Tell us how tasty it was, or how it all went horribly, horribly wrong