Tag: noodle salad
(Hiyashi Chuka – Ramen Salad) Swept Away By A Summer Ramence Summer Madness #2

(Hiyashi Chuka – Ramen Salad) Swept Away By A Summer Ramence Summer Madness #2

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TAs temps edged upward this past week, I began thinking about cold noodle dishes to counter the heat. One of our favorite ramen joints in San Jose features a summer noodle salad that the hubster loves. This prompted me to think it was time to add a cold ramen dish to my repertoire.  I perused one of my favorite sites, Just One Cookbook, and found a classic Japanese cold ramen dish, Hiyashi Chuka.  Bingo, I was off to the races.  At first glance, it seemed very similar to my Somen Salad.  The dressing has soy sauce, sesame oil, sugar, and rice vinegar, for instance.  A big difference is Hiyashi Chuka starts with a thicker, more substantial ramen noodle.

Summer Ramence

The dish is eye-candy, the noodles are hidden by a colorful palette of toppings including julienned pale green cucumbers, orange-tinged crab leg, slivers of green onions, pink honey ham and shreds of fried egg.  Cold noodle salads like this refreshing and delicious Hiyashi Chuka are perfect for summer potlucks, picnics and pool parties.  I hope you will add it to your summer rotation.

The Skinny on Noods

Both fresh or dried noodles work in this dish.  I like using fresh ramen or lo mein. If you can get a hold of ramen noodles by Sun Co. from Hawaii, get it. This brand supplies the bulk of ramen houses in the US. and has a really nice chew or consistency.  In a pinch, you could use linguine or spaghetti but my first choice would be an Asian noodle. If you are gluten-free, rice or yam noodles would be a good substitute.  Confused about the multitude of Asian noodles out there? Here is a great Asian noodle primer from Serious Eats.

Dressing It Up

The dressing is on the sweet side so I would start with two tablespoons of sugar, taste and add more if desired.  You can use Ponzu, a citrus soy sauce, instead of soy sauce. Toppings can be ANYTHING you like or have on hand.  Keep in mind you want the play between sweet and salty, crunchy and soft. I like cucumbers, honey ham, imitation crab, egg, corn, and tomatoes. Don’t like imitation crab?  Use bay shrimp or splurge on real crab.  You can substitute honey turkey, shredded chicken (leftover soy sauce chicken would work really well) or char sir (bbq pork) for the ham. I leave out the lettuce sometimes or substitute shredded cabbage.  I love a good sprinkling of chopped scallions and cilantro.  Oishii!

Ramen Salad
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HIYASHI CHUKA (COLD RAMEN)

A delicious, refreshing cold noodle salad that is perfect for summer!
Course Main Course, Salad
Cuisine Asian
Keyword japanese, Noodle, Ramen, Salad, sesame
Prep Time 45 minutes
Cook Time 10 minutes
Servings 8 Servings

Ingredients

Dressing

  • 6 Tbsp soy sauce Any all purpose soy like Kikkoman will work, or substitute half with Ponzu for a hint of citrus
  • 4 Tbsp sugar Adjust to taste! Start with 2 tablespoons
  • 3 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • 2 Tbsp water
  • 1 Tbsp white sesame seeds roasted/toasted
  • ¼ tsp ginger grated
  • ½-1 tsp la-yu, optional Japanese chili oil

Egg crepe, shredded

  • 2 large eggs beaten
  • 2 tsp sugar
  • ¼ tsp salt kosher or sea salt; use half if using table salt
  • neutral flavor oil vegetable, canola, etc

Toppings

  • 1/4-1/2 pound Bay shrimp
  • 1 Persian/Japanese cucumbers or 1/3 English cucumber, julienned
  • 1 iceberg lettuce shredded, or use romaine lettuce
  • ½ Tomato cut into wedges, or cherry tomatoes quartered
  • 3-4 slices Honey Ham Sub bbq pork, or honey turkey, Canadian bacon, julienned
  • 4-6 imitation crab meat kanikam or splurge and use real crab, or fish cake, shredded or julienned
  • 1/2 cup Kaiware radish sprouts or green onions, chopped

Other toppings

  • Poached chicken or leftover soy sauce chicken shredded, in place of ham
  • Julienned carrots
  • dried wakame seaweed
  • shredded nori seaweed kizami nori

Noodles

  • 2 package fresh ramen noodles 12 ounces each substitute dry ramen noodles, or Lo-mien

Garnish

  • 1 Tbsp white sesame seeds roasted/toasted
  • Japanese karashi hot mustard optional
  • pickled red ginger beni shoga or kizami beni shoga, optional

Instructions

  • Combine dressing ingredients in a medium bowl and whisk together. Set aside or if made in advance, store in fridge.
  • For eggs, make thin egg crepes and cut it into thin strips. Heat oil in non-stick pan over medium heat. Pour the egg mixture into the pan, tilt & swirl pan to distribute egg. Like making a crepe. Cook until set and flip egg over. You will have a few brown spots, but should be predominantly yellow. Slide crepe onto a plate and reserve. When it is cool enough you can roll the egg crepe up and cut it into thin strips.
  • You can use large prawns if you like, but I like using bay shrimp which generally come precooked. Easy peasy.
  • Cut all the topping ingredients as directed.
  • For the noodles, bring a pot of water to a boil and add the noodles. Separate the noodles before dropping into water. Cook according to package directions. Drain the water and rinse the noodles to remove starch. Allow noodles to cool completely. Chill in fridge if desire. Place noodles in a serving bowl and mix half of dressing into noodles.
  • Place all the toppings and pour the remaining dressing on salad before serving. Serve with karashi hot mustard and pickled ginger on the side, if desired. Refer to pics, ingredients are usually arranged in a radial pattern on top of the noodles.
A Photastic Chicken Noodle Salad (Pho Ga Tron)

A Photastic Chicken Noodle Salad (Pho Ga Tron)

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I found a recipe in the Los Angeles Times for a quick delicious Vietnamese Chicken Noodle Soup, Pho Ga.  The author, Andrea Ngyuen also tacked on a second recipe, Pho Ga Tron, or Chicken Pho Noodle Salad.  The broth from the Pho Ga is a building block for the sweet and spicy dressing for the salad. The salad contains rice noodles, herbs, and greens, and is topped with crispy fried onions and roasted peanuts.  It’s lip-smacking good! Andrea actually makes the quick broth just for this dish and serves bowls of the broth alongside the salad.   Make the soup for Pho Ga one day, and reserve the extra broth to make the dressing for the salad another day.  I julienned romaine lettuce for added crunch. I bet napa cabbage or iceberg would also work.

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Chicken Pho Noodle Salad

Course Salad
Cuisine Asian
Keyword Pho Ga Tron, Vietnamese Chicken Pho Salad
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients

Quick Chicken Pho broth, divided. See Quick Pho Ga recipe

  • 1/2 cup chicken pho broth
  • 1⁄2 teaspoon fine sea salt
  • 2 1⁄2 tablespoons sugar
  • 1 tablespoon sriracha sauce plus more for serving
  • 2 tablespoons unseasoned Japanese rice vinegar
  • 3 tablespoons regular soy sauce
  • 1 1⁄2 tablespoons canola or other neutral oil
  • 2 teaspoons finely chopped garlic
  • 1 1⁄2 teaspoons cornstarch dissolved in 2 teaspoons water
  • 10 ounces dried medium flat rice noodles
  • About 8 ounces cooked chicken from Quick Chicken Pho
  • 2 cups butter lettuce or soft leaf lettuce cut into narrow ribbons, with spines intact
  • 1⁄4 cup coarsely chopped fresh cilantro leafy tops only
  • 1/3 cup coarsely chopped fresh mint or Thai basil leaves
  • 1/3 cup unsalted roasted peanuts, coarsely chopped
  • 1/3 cup fried shallots or onion homemade or purchased
  • Thinly sliced green onions for garnish

Instructions

  • Combine 1⁄2 cup of the broth with the salt, sugar, chile sauce, vinegar and soy sauce. Set this sauce mixture near the stove.
  • Put the oil and the garlic in a small saucepan. Heat over medium-low heat until the garlic sizzles and is light blond, 3 to 4 minutes. Remove the pan from heat for about 15 seconds to cool slightly, then add the sauce mixture. Place the pan over high heat and bring to a boil. Stir the cornstarch slurry, then swirl into the bubbly sauce. Once thickened, about 15 seconds, remove from heat and set aside for at least 10 minutes before using. This makes about 1/2 cup sauce.
  • Meanwhile, boil the noodles in a pot of water until tender chewy following the package instructions, about 5 to 7 minutes. Drain, cool quickly under running water, then set aside to fully drain and cool.
  • Reheat the remaining broth in a saucepan over medium heat. Meanwhile, cut or shred the chicken into bite-size pieces and, if needed, warm in a microwave oven to remove the chill and refresh; ideally the chicken has some succulence. Set aside.
  • To assemble, have 4 rice bowls for broth and 4 noodle-soup-size bowls for the salad. Put a little green onion into each rice bowl (use the rest for the noodle salad). Set near the broth.
  • Divide the lettuce among the noodle soup bowls. Add a portion of noodles and chicken, then drizzle over the sauce to taste. Top with the remaining green onion, cilantro, mint (or basil), peanut, and fried shallots (or onion).
  • Ladle the hot broth into the rice bowls. Serve immediately with the noodle salad bowls. Invite guests to wield spoons and chopsticks to toss their salads and enjoy the broth as soothing interludes. If the noodles seem too heavy with sauce, mix in a spoonful of broth. 

Each serving:

  • Calories 613; Protein 33 grams; Carbohydrates 82 grams; Fiber 3 grams; Fat 18 grams; Saturated fat 3 grams; Cholesterol 72 mg; Sugar 10 grams; Sodium 1,795 mg
Sesame Noodles (Ancient Family Secret)

Sesame Noodles (Ancient Family Secret)

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Jamie was home for the week so of course, we pulled out the party plates and hosted a happy hour at our house. Though we usually stick to finger foods, we broke out the forks and chopsticks for a delicious, perfect for hot weather dish, Sesame noodles.  A combination of soy, vinegar, sesame oil in the dressing packs a flavor punch followed by a spicy kick courtesy of chili oil.  The dish is prepped in advance and left to sit overnight for the flavors to meld.  Just before serving, give the noodles a last toss, a sprinkle of green onions and sesame seeds on top, and then watch friends gobble it up.  Really, that good.

My friend Sarah asked for the recipe for these tasty noodles to which I teasingly replied “it’s an old family recipe”.  I had her for a second until I finished with “from my dear Aunt, Martha Stewart”.  Yep, the recipe is from Martha Stewart’s Entertaining.  An iconic tome filled with delicious recipes and the ABCs on “how to host” a fabulous party. It changed the way my generation viewed “The good life”.  I was on a student’s budget when Entertaining was published so the best I could do was pour over the pages of her book and dream. An elegant Manhattan penthouse cocktail party or Hawaiian Luau in the Hampton’s were not within reach but her recipes were.  A girl can dream, and eat delicious tasty food.

We served the noodles with grilled flank steak and a cucumber salad.  A big hit!  The recipe is simple and easy.  The hard part happens way before you start making this delicious dish.

FINDING THE INGREDIENTS

The dressing calls for Chinese Black Vinegar and Dark Soy Sauce.  Whaat? Isn’t there just one soy sauce to rule them all?  Nope.  Chinese dark or black soy sauce is actually thicker and less salty than regular Chinese Soy Sauce or Kikkoman Soy Sauce.  It is fermented a little longer and contains either molasses or sugar which adds a bit of sweetness.

The other ingredient is Black Chinese Vinegar.  Chinese Black Vinegar, also known as Chiankiang Vinegar, is best described as a slightly less sweet Balsamic Vinegar.  I did painstaking intensive research (googled it) and found the best substitution (from America’s Test Kitchen) equal parts red wine vinegar and balsamic vinegar blended together.  I did my own taste test and it did seem to be pretty close in flavor, maybe a touch sweeter than black vinegar.

The Line-up

A picture is worth a whole lotta words so here are my bottles of the different sauces.  I prefer Pearl River Dark Soy, it is a little mellower and not quite as salty as Koon Chun.  For those of you in my neck of the woods, I will gladly point you in the right direction for where and which ones to buy.

I have added my own twists to this dish of course.

Decrease the amount of salt (the original seemed like a ton) and use kosher salt.

Add 1 -2 tablespoons of oyster sauce to add umami (I know what your thinking noooo, not another sauce. This is optional but everyone should have a bottle of this miracle sauce in their pantry.  Make sure it is made by the Lee Kum Kee one with the kid and mom in the boat.  Cut chili oil amount by half.  I’m a wimp.

Add blanched asparagus, sugar snap peas, snow pears, fresh corn, and-or shredded chicken for a more substantial dish.  The sky’s the limit.  Garnish with green onions and cilantro (if you like cilantro) and toasted sesame seeds.  Voila’ KILLER NOODLE SALAD ready to go!

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Old Family Secret (Sesame Noodles)

Course Main Course, Side Dish
Cuisine Asian, Asian-American
Keyword Sesame Noodles
Prep Time 30 minutes
Cook Time 6 minutes

Ingredients

  • Make this dish the night before
  • 2 pounds chinese egg noodles
  • 1/2 cup sesame oil
  • 1/2 cup black soy sauce
  • 3 T black Chinese vinegar
  • 3 T sugar
  • 1 1/2 T salt kosher coarse
  • 2 T hot pepper oil chili oil (start with 1 T it is really spicy with 2)
  • 1/2 cup finely sliced scallions white and green part
  • Recipe can easily be halved**

Instructions

  • In a large pot of boiling water, cook the noodles 1 pound at a time. Boil 4-5 minutes, until just tender.
  • Drain, rinse well under cold running water until chilled, and drain again. Put in a large bowl.
  • Combine remaining ingredients. Reserve approximately 1/4 of the dressing. Stir the rest into cold noodles, mixing well.
  • Chill overnight.
  • Just before serving toss with reserved dressing. Garnish with toasted sesame seeds and additional green onions.
  • Variations: Reduce salt to 1 T kosher, add 1-2 T oyster sauce. Add blanched asparagus or snow peas or sugar snap peas or cucumbers.
  • For a more substantial dish add shredded chicken or cooked shrimp.
Super Summer Somen Salad (Cold Noodle Salad)

Super Summer Somen Salad (Cold Noodle Salad)

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During the summer I find this thought running through my brain quite often..” hmmm, it sure is hot, what should we do for dinner? definitely not turning on the oven or standing over a hot stove. I just want something light and refreshing and satisfying”.

LOOK! Up in the sky..ok, not up in the sky just whirling in my brain, it’s a salad! It’s pasta!  NO, IT’S, (music building to a crescendo)… SUPER-SOMEN SALAD!

DSC04266

It’s patently obvious that the summer heat is getting to me…

It’s likely I asked for this recipe at a potluck or found it in a Japanese/Hawaiian Community cookbook, I actually don’t remember.  This is my go-to hot weather dish for potlucks, block parties, and impromptu get-togethers.  You can make it ahead of time (although it doesn’t take a ton of time), vary the toppings (which are limited only by your imagination) and it’s incredibly easy.   It’s cool and refreshing, crisp, light, yet substantial.

Over the years I have modified the recipe, tweaked the dressing by adding a bit more soy sauce and sesame oil to intensify the flavor. Substituted Ponzu (citrus soy sauce) and added different vegetables for flavor and texture.  Try capellini pasta in place of somen noodles (sshh, don’t tell my Hawaiian Auntie Lil, she’d slap me upside my head if she knew I was using Italian pasta!) and glamourized it by adding fresh bay shrimp or crab.  Play with the ingredients and make it your own.  Because I like a lot of additions, double the dressing recipe.  Add to taste.  A single recipe will not be enough.

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Summer Cold Noodle Salad- Somen Salad

Somen Salad perfect for hot summer days. This cold pasta salad is loaded with veggies, and flavored with a soy-vinegar dressing, it's delicious!
Course noodles, Salad
Cuisine Asian-American
Keyword hawaiian, pasta salad, somen
Prep Time 30 minutes
Cook Time 10 minutes

Ingredients

Original Recipe: Tweaks in parenthesis:

  • 1 Lb. Somen, Boiled or substitute 1 pound capellini, cooked al dente according to pkg
  • Iceberg Letttuce, Shredded Sub romaine lettuce, shredded (1 1/2 cups)
  • Ham Or Char Siu, Julienned Use a sweet ham, maple or honey baked
  • 2 Eggs, fried and julienned (like a crepe)
  • 1 pkg Kamaboko (Japanese fishcake), julienned Subtitute 1/3 pound cooked bay shrimp or crab
  • 2 Stalks Green Onion, diced
  • 1/2 cup corn kernels frozen, thaw and drain
  • 1 cup Carrots and/or cucumbers julienned
  • cilantro garnish

Dressing:

  • 2 Tablespoons Sesame Seeds
  • 2 Tablespoons Sugar
  • 1/2 -1 Teaspoon Salt
  • 1/4 Cup Cooking Oil
  • 3 Tablespoons Rice Vinegar

Variations

  • 1 Tablespoon Sesame Oil
  • 1-2 Tablespoons Shoyu Can sustitute Ponzu for half if you want
  • 1/2 tsp freshly ground black pepper

Instructions

Dressing

  • Combine all the ingredients and half of the salt in a jar or sealable container.
  • Shake well to make sure the sugar is dissolved. Start with half the salt, especially if you add the variations, which I always do, taste to see if additional salt is required.
  • Don't skip the sesame oil, it adds alot of flavor.
  • Double the dressing, a single recipe is not enough. Add half of dressing composing salad. Add remainder when serving salad. Reserve about a third of the remainng dressing, taste the salad before adding.
  • The dressing can be make ahead.

Salad

  • Cook pasta as directed on the package for al dente noodles. Somen is very thin and easy to overcook so keep a close watch. Rinse and drain well.
  • Place the noodles on the bottom of a large service bowl. Toss the noodles with (~1/2) of the dressing before topping with the veggies and protein.
  • Place julienned vegetables and corn on top of the noodles, than the egg and ham in concentric circles followed with the shrimp and green onions in the center. Contrast the colors for appeal. Shredded lettuce should be on outer edge of bowl.
  • Garnish the top with additional sesame seeds and cilantro.
  • Just before serving add the rest of dressing, toss well and serve.

Notes

The original recipe did not contain any of the variations in the dressing.  I always add them.  Just wanted to leave the original intact.
If making the salad ahead of time, add the lettuce last so it retains its crispness.