| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Dinner: sid, Foreign: ja |
2 |
Servings |
INGREDIENTS
| 3 |
T |
Soy sauce |
| 2 |
T |
Sugar |
| 3 |
T |
White vinegar |
| 5 |
T |
Chicken stock |
| 1 |
t |
Sesame oil |
| 1 |
T |
Chinese or Japanese hot |
|
|
mustard optional |
| 2 |
|
Eggs* |
| 2 |
|
Ham, julienned up to 3 |
| 1/2 |
|
Cucumber, julienned |
|
|
Lettuce, thinly sliced opt |
| 1 |
|
Carrot**, julienned |
| 2 |
|
Leaves cabbage**, thinly |
|
|
sliced |
| 8 |
oz |
Angel hair pasta |
INSTRUCTIONS
Fry crepe-style, like a thin omelette, then cut into thin strips **
Boil and let cool before serving Cook the spaghetti and keep it cool.
Prepare the tare soup and gu as described above. Place cold spaghetti
on a plate and garnish with gu. Pour the tare soup over the noodles
just before eating. ~ - recipe courtesy of Hiroyuki Sato
(71461.2100@compuserve.com) NOTES : This is an imitation of hiyashi
chuuka soba, a favorite summertime dish. [despite its name, actually
made with ramen noodles, not soba -- Ed.] The only difference from the
genuine hiyashi is the use of spaghetti noodles instead of ramen
noodles. You will be surprised that you won't taste that much of
difference at all if you have tasted real hiyashi before. Recipe by:
Noriko's Kitchen Posted to recipelu-digest by "Valerie Whittle"
<catspaw@inetnow.net> on Feb 15, 1998
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