hiyashi chukka soba

This is a Japanese summertime favorite-- a cold noodle dish that can be topped with most any cold meat and/or vegetables you have available.

Makes 2 servings

8 oz. Soba noodles*
1/2 tsp + 1 tsp Sesame oil
2 Eggs
3 Tbs Soy Sauce
2 Tbs Sugar
3 Tbs Rice wine vinegar
5 Tbs Dashi
1 Tbs Hot mustard
 
GARNISH WITH:
4 oz. Ham slice, julienned
1/2 Cucumber, seeded and julienned
1 Small carrot, julienned
2 Cabbage leaves, coarsely chopped

*Other noodles can also be substituted for soba (buckwheat) noodles. Somen or udon noodles are other possibilities.

Cook the noodles in boiling water; drain and set aside. Use the first measure of sesame oil blended into noodles to keep noodles from sticking.

Scramble two eggs in a bowl. Fry as you would an omelette in a medium-size skillet. When cooked, remove the omelette from skillet and drain on paper toweling. When cooled, roll the omelette into a tight bundle, then slice across the roll. (This results in long, thin strips of egg crepe.)

Combine in a small saucepan the soy sauce, sugar rice wine vinegar, dashi, second measure of sesame oil and hot mustard. Simmer the mixture over a low heat until thoroughly blended.

Place a serving of cold noodles on a plate. Top with a portion of the julienned egg, ham and other garnishments.

Ladle one serving of the blended sauce over each portion of noodles just before serving.