Hiyashi Chuka {Cold Soba} 鸡肉蔬菜荞麦冷面

When the weather is hot, I always find myself craving something refreshing and easy to put together. That’s where this simple version of hiyashi chuka comes in. My take on this dish is all about keeping things fuss-free with cold soba noodles and a homemade dressing that’s light yet flavourful. From there, it’s really up to whatever you have on hand. For this version, I topped my noodles with pan-fried chicken breast, mushrooms, vegetables, egg, tobiko, and crab sticks. The combination gives a nice balance of textures and flavours, the kind of meal that looks colourful, tastes good, and doesn’t require too much effort. 

Ingredients for the dressing:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 tsp grated Ginger

2 tbsp Sugar

4 tbsp Light Soy Sauce

4 tbsp Chicken Broth 

1 tbsp Mirin

1 tbsp Rice Vinegar 

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1 tbsp Sesame Oil

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Method:

1. Combine the ingredients (except sesame oil) and bring the mixture to a boil.

2. Lower the heat and simmer for a minute. Turn off the heat and stir in sesame oil. Set aside. Cook the soba noodles according to package instructions and prepare the toppings of your choice.

3. To serve: Add dressing, mix and enjoy! 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed.