Hiyashi-chuuka with gomadare (Chinese Style Cold Noodles with Sesame Sauce)

Categories: Japanese, not tried, pasta, summer

Ingredients

• 1 Tbs. rice vinegar or cider vinegar
• 1 Tbs. soy sauce
• 1 tsp. sugar
• 2 Tbs. water, or chicken stock, or dashi stock (water with soup granules is fine here)
• 1 Tbs tahini oil
• 2 tsp. dark sesame oil
• 1 Tbs. dry mustard powder reconstituted with enough water to make a paste
• 10 oz. dried Chinese egg noodles, or hiyashi chuuka noodles, or thin linguine
• 1 cucumber, cut into ribbons
• 2 cups of thinly cut roast ham, or roast pork, or cooked chicken
• Optional: 1 scrambled egg
• Optional: some pickled sushi ginger (gari) or bright red pickled shredded ginger (beni sho-ga)

Directions

1. To make the sauce: Combine the tahini, vinegar, soy sauce, sugar, water or stock, and sesame oil and mix well. Taste and adjust the amount of soy sauce, sugar or vinegar if needed. (You can make this spicy at this point by adding some crushed red pepper flakes.)

2. In the meantime, heat up a large pot of water to boil. Cook the noodles of your choice in the water just until it’s al dente. The cooking time will vary according to what kind of noodles you’re using. Do not cook until the noodles are mushy.

3. Drain the noodles, then put them back in the pot. Fill the pot with cold running water, and rinse the noodles well until there’s no starchiness to them. Drain well.

4. To serve, put a mound of noodles on each plate – plates with rims, or soup dishes, are ideal here. Arrange the vegetables, meat, egg and ginger attractively on top. Pour over the sauce. Serve a small dollop of the mustard on the side of the plate.

5. To eat, mix the noodles well, adding a bit of the mustard if desired.

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