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Hiyashi Chuka (Vegetarian)


What You’ll Need

  • Chukamen noodles
  • Cucumber (julienned)
  • Red pepper (sliced)
  • Carrot (grated)
  • 2 eggs (beaten) – (omit for Vegan)
  • sugar
  • For the Dressing:
  • 1/3 cup water
  • 3 tbsp. Japanese rice vinegar
  • 2 tbsp. soy sauce (Japanese brands are more sweet less salty)
  • 3 tbsp. sugar
  • 1 tsp. sesame oil
  • For the Side and Toppings:
  • Pickled red ginger (optional)
  • Nori (dried seaweed) strips (optional)
  • Roasted white sesame seeds (optional)

How to Make It

  1. Mix dressing ingredients together and chill in fridge.
  2. Add sugar in beaten egg and mix well (omit for Vegan).
  3. Slice and dice all vegetables and tofu into bite size pieces.
  4. Heat some oil in a skillet and pour about one-quarter of the egg mixture in the skillet (omit for Vegan).
  5. Spread the egg thinly and fry until done. Make four thin and round omelets like crepes (omit for Vegan).
  6. Slice the omelets into thin strips (omit for Vegan).
  7. Boil lots of water in a large pot and add Chukamen noodles and diced tofu.
  8. Boil for a couple minutes.
  9. Drain well and cool in cold water, ice or fridge
  10. Put chilled noodles and tofu into serving bowls.
  11. Arrange cucumber, pepper, carrot, and egg strips on the noodles colorfully, Feel free to add any other vegetable such as aubergine/courgette/cooked greens.
  12. Garnish with picked red ginger (optional)
  13. Pour dressing over noodles just before serving.
  14. Sprinkle some nori and sesame seeds.



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