| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Dinner: sid, Foreign: ja |
2 |
Servings |
INGREDIENTS
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Sugar |
| 3 |
tb |
White vinegar |
| 5 |
tb |
Chicken stock |
| 1 |
ts |
Sesame oil |
| 1 |
tb |
Chinese or Japanese hot mustard; optional |
| 2 |
|
Eggs* |
| 2 |
sl |
Ham; julienned (up to 3) |
| 1/2 |
md |
Cucumber; julienned |
|
|
Lettuce; thinly sliced (opt) |
| 1 |
sm |
Carrot**; julienned |
| 2 |
|
Leaves cabbage**; thinly sliced |
| 8 |
oz |
Angel hair pasta |
INSTRUCTIONS
TARE SOUP
GU; (TOPPING
* 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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