Hiyashi-chuka (Cold Chinese noodles)

Ingredients (serves 4): 200 g (0.4 lb) roast pork (cha-shu) or ham 1 cucumber 1 tomato 2 eggs 4 artificial crab meat sticks (if unavailable, use boiled shrimps or crab legs) 100g (0.2 lb) beansprouts (moyashi) 1 tablespoon sake 1 cup (6.7 fl oz / 200 ml) soy sauce 1/2 cup (3.4 fl oz / 100 ml) vinegar 1 tablespoon sesame oil 1 tablespoon sugar (or honey) 4 portions Chinese noodles 1 teaspoon mustard ice to cool cooked noodles
Cooking Directions: 1. Cut the tomato into 8 wedges.
2. Shred the roast pork and the cucumber into 2 mm (1/16 in) x 5 cm (2 in) strips.
3. Make an egg crepe and shred it into 2 mm (1/16 in) x 5 cm (2 in) strips.
4. Cook the beansprouts in hot water for 1 minute. Drain and let cool. Heat the artificial crab sticks, or shrimps in hot salted water.
5. Peel if using shrimps or crab legs.
6. To make the sauce mix the vinegar and sugar (or honey). Add sake, soy sauce, and sesame oil, and mix well.
7. Boil water in a large pot. Separate Chinese noodles by hand, and add to the water. After stirring the noodles in the pot, heat over a medium flame following the recommended cooking time on the packet while being careful not to let the noodles boil over. Prepare a sieve and ice water for the noodles.
8. Drain the noodles and remove any feeling of stickiness by holding under running water.
9. Cool the noodles in ice water. Drain and serve. Place the vegetables and meat atop the noodles and sprinkle over the sauce. Add mustard to taste. Enjoy mixing the ingredients and sauce in with the noodles at the table.
Tips: Many Japanese enjoy cold Chinese noodles in the summer but if you need to prepare quickly please buy the ready-made variety. To enjoy an al-dente feel, cook as you prepare the vegetables and meat. No rules exist relating to the ingredients so feel free to put together your own well-balanced and even colorful favorites. Why not try sesame sauce? For many it is a tasty substitute to the soy sauce based taste.
Japanese Liquid Measures: 1 cup = 200ml = 6.76 fl oz 1 tablespoon = 15ml = 0.5 fl oz 1 teaspoon = 5ml = 0.16 fl oz