Hiyashi Chuka

It is HOT HOT HOT outside and Summer has only just begun! So, we can't eat Pho every day. What do we do? Hiyashi Chuka!

This travels well in a bento box, and is extremely delicious when served chilled. Sometimes, I'll wake up early and prepare the ingredients hours before lunch and refrigerate everything until ready to eat. My husband adores this dish so much it's a part of our normal rotation! Remember to chill everything before serving for optimal exclamations of "YUM!"

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Ingredients:

Gluten Free Spaghetti (Barilla)

TOPPINGS

1 Cucumber

1 Tomato per Serving

1 Carrot

Ham Cubes

2 Eggs

Salt

SAUCE 3 Tbsp soy sauce

4 Tbsp rice vinegar

4 Tbsp water

1 Tbsp sugar

1 Tbsp sesame oil

Directions:

PREPARE THE EGGS

1. Beat eggs very well with a pinch of salt.

2. Heat a small frying pan (such as 8" or 9") over medium heat and coat thinly with sesame oil.

3. Pour some of the egg mixture in the pan. Spread it thin with a swirl motion of the pan, and cook for 15-30 seconds. Turn it eggs over and immediately remove from the pan. Repeat until the egg mixture is gone.

4. Roll up the egg crepes and cut into 1/8" strips.

5. Refrigerate.

PREPARE THE REST

1. Prepare speghetti in boiling water according to the package. Drain hot water and cool it under running water. Strain well and refrigerate.

2. Julienne cucumber and carrot. Cut tomato into wedges. (Pictured, I shredded the carrot. You can, too!)

3. Blanch bean sprouts.

4. Mix all the ingredients for the sauce in a bowl.

5. Place cool noodles and toppings in serving bowls and pour over the sauce.

#Entrée #Salad