By Robert Giulietti For the North American Post
Hiyashi Chuka Style Cold Noodles (2 Servings)
16 oz Myojo Chuka Ramen (Grocery Special $2.99)
½ cup Thinly Sliced Pork for hot pot (Meat Dept)
½ cup Ham (Grocery Aisle 12)
½ cup Rolled Omelet (Seafood Dept)
½ cup Japanese Cucumber (Produce Dept)
½ cup Carrots (Produce Dept)
½ cup Tomatoes (Produce Dept)
2 T Kewpie Chuka Dressing (Grocery Special $2.49)
1 T Green Onion minced (Produce Dept)
1 tsp Sesame Seeds (Grocery Special $3.79)
Toppings Preparation: Cook sliced pork in simmering water for one minute, then cool in a refrigerator for one hour. Boil noodles in water for three minutes and drain, rinse in cold water. Cut cucumber and carrots into two-inch sticks, about 2mm wide. Cut the pork and ham to a similar size. Slice tomatoes into wedges.
Cold Noodle Salad Presentation: This chilled noodle dish is an opportunity to showcase the toppings in an arrangement of the cook’s choice. Toss the noodles in the sauce provided by the Myojo Chuka Ramen package. If using standard chuka noodles, toss the chilled noodles in a sesame-based dressing or shabu shabu dipping sauce. Place the dressed noodles in the center of a bowl, creating a small mountain. Arrange the toppings on top of the noodles side-by-side in neatly placed stacks. Drizzle the chuka dressing over the toppings. Garnish with karashi mustard (in package), green onion and sesame seeds and serve.
[Editor’s Note] This is a joint project with Uwajimaya Seattle. This recipe will be demonsrrated at the store on Friday. The writer can be reached at robertgiulietti@uwajimaya. com. A video demonstration of this recipe can also be seen at www.facebook.com/ uwajimaya.