Using Your Noodle

By Sam Choy
Wednesday - June 23, 2005

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On this week’s show, Masanori Ogi, executive chef of Menchanko Tei, artfully assembles the following versatile soup using Sun Noodles.

ZABUZABU HIYASHI CHUKA

• Sun Noodle Ramen

For Toppings:
• thin egg omelette (cooked and thinly sliced)
• chicken (cooked and sliced)
• shiitake mushroom (cooked and sliced)
• cucumber (sliced)
• lettuce (sliced)
• kaiware (daikon shoots)
• nori (thinly sliced)
• red ginger
• sesame seeds

For Soup:
• 3 2⁄3 cups water
• 1 teaspoon sesame seed oil
• 4 tablespoons mirin
• 3 tablespoons sugar
• 5 tablespoons vinegar
• 5 tablespoons shoyu Instead of chef’s Menchako essence; substitute:
• 1 tablespoon shoyu
• 1 teaspoon dashi

No cooking; mix and whisk all ingredients together and chill until the noodles are ready.

For Chicken:
• 1⁄2 cup shoyu
• 5 tablespoons mirin
• 3 tablespoons sugar

Cook for 10 minutes.

For Shiitake Mushrooms:
• 1⁄2 cup water
• 3 tablespoons shoyu
• 11⁄2 tablespoons mirin
• 1 tablespoon sugar

After cooking Sun Noodle Ramen noodles, cool in ice water; drain well before serving.

Chill the soup base bowls in the refrigerator while preparing ingredients.

Add above topping to complete the Zabuzabu Hiyashi Chuka dish.

For another version of this dish, use the same type of ramen noodles, add the soup base topped with kim chee, char siu and boiled egg (boiled in shiitake mushroom sauce).

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)