Hiyashi Chuka (Cold Noodles)

Ingredients for 2 servings:

• 5.3 oz (150 g) vermicelli, somen or Chinese egg noodles
• 1/4 lb. (110 g) chicken breast
• 1 cucumber
• 1 carrot
• 1/2 tbsp toasted sesame oil

Ingredients for egg topping:

• 1 egg
• 1/5 tsp salt
• 1 tsp sugar
• 1/2 tbsp vegetable oil to cook

Ingredients for mushroom topping (optional):

• 2 dried shiitake mushrooms
• enough water to cover mushrooms
• 1/2 tbsp sugar
• 1/2 tbsp soy sauce
• 1 tbsp mirin

Ingredients for sauce:

• 6 tbsp dashi or chicken broth
• 2 tbsp soy sauce
• 2 tbsp sugar
• 2 tbsp rice vinegar or white vinegar
• 1/2 tbsp toasted sesame oil

Directions:

1. Boil and cook noodles as directed.
2. Rinse noodles under cold running water. Sprinkle 1/2 tbsp sesame oil over noodles.
3. Soak dried mushrooms with enough water to cover them. Once they become soft, remove the mushrooms from the water and slice them thinly. Set aside the water as you will need it to cook the mushrooms.
4. Cook mushrooms in the water, sugar, soy sauce and mirin until all the liquid is gone.
5. Steam chicken, shred the meat and soak it with its broth.
6. Mix an egg with salt and sugar. In a frying pan, heat 1/2 tbsp of oil over low to medium heat and cook the egg spread very thinly as if you are cooking a crepe.
7. Carefully remove the cooked egg with a large spatula. Cut the egg into four quarters and stack them on top of each other. Cut into thin 1 1/2 inch long strips.
8. Cut cucumber and carrot lengthwise into thin strips.
9. Place sliced cucumber, carrot, cooked egg, mushrooms and chicken toppings over the noodles.
10. Mix all the ingredients for the sauce and pour the sauce over the toppings and noodles.
11. Serve cold.
    

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