Hiyashi Chuka (Japanese Cold Noodles)

You'll need:
Soba noodles (1-2 rolls for 2 servings)
3 plum/roma tomatoes
2 eggs (or fry tofu strips for the vegan version)
1/2 English cucumber

Our Japanese friend, Aiko, introduced us to this dish. We got the package from an Oriental store, but it's a little tricky to find one that comes with a vegetarian sauce. So it was with great joy that we found the Hiyashi Chuka dressing recipe online.

There are two kinds. The soy sauce flavor or the sesame flavor. We usually use the soy sauce flavor. I usually go ahead and make 2 recipes in case we use more and just store the leftovers in a glass jar.

HIYASHI CHUKA DRESSING RECIPE

SOY SAUCE FLAVOR
1/3 cup water
3 T rice wine vinegar (or rice vinegar)
2 T soy sauce
3 T sugar
1 tsp sesame oil

SESAME FLAVOR
3/4 cup water
4 T sugar
8 T soysauce
4 T rice wine vinegar (or rice vinegar)
2 T grated sesame seeds
1 tsp sesame oil

We use the packaged buckwheat soba noodles. They're usually wrapped in rolls with a ribbon. Each roll is roughly 2 servings. Usually Jeremy and I use 1 to 1 and a half of the noodle rolls. I'm told you are to bring the water to a rolling boil before adding the noodles. Cook until al dente, don't overcook, especially with the cheap brands because they tend to get soggy and break apart. Follow the package instructions, I guess...I don't really know how to describe the state of cook-ness :D Drain noodles, and throw in ice cubes with noodles to cool.

Break 2 eggs in a bowl, add a dash of salt, beat with fork and fry in large frying pan. Transfer to chopping board and roll up to make cutting into strips easier. Slice "roll" into thin strips. Transfer on plate and put in fridge or freezer for quick cooling. Slice cucumber and tomatoes into thin strips as well.

Drain noodles and remove ice cubes. Divide noodles in two bowls. Arrange tomato, cucumber, and egg slices on top of noodles and pour dressing over whole thing. And there you go...eat with fork or chopsticks. Yum!