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Zabuzabu Hiyashi Chuka (Cold Chinese Noodle)

Sun Noodle Ramen Noodles

1/ 2 C shoyu
5 tablespoons mirin
3 tablespoons sugar

Shiitake Mushrooms
1/ 2 C water
3 tablespoons shoyu
1 1/ 2 tablespoons mirin
1 tablespoon sugar

3 2/ 3 C water
1 teaspoon sesame oil
4 tablespoons mirin
3 tablespoons sugar
6 tablespoon shoyu
1 teaspoon dashi
5 tablespoons vinegar

Omelet, sliced thin
Chicken, cooked, sliced
Shiitake mushrooms, cooked, sliced
Cucumber, cliced
Lettuce, sliced
Red Ginger
Sesame seeds

Alternative Toppings
Kim Chee
Boiled eggs in liquid left over from shiitake mushroom cooking
Char siu

Chill serving bowls. Begin this dish by assembling the soup. Add all the ingredients for the soup broth and whisk together. Set aside in refrigerator. Next cook chicken in ingredients listed above for 10 minutes or until chicken is tender. Set aside in refrigerator. Next cook shiitake mushrooms in ingredients above for 20 minutes. Reserve liquid after cooking mushrooms. Now cook omelet and chop toppings and begin to boil egg in shiitake mushroom liquid if desired. Cook noodles by package directions. Douse is ice cold water when finished cooking to chill noodles. Combine soup and noodles in serving bowl with toppings, chicken, and shiitake. If using alternative toppings, add kim chee, char sui and boiled egg.