Ever since summer started I've been wanted to eat this--hiyashi chuka. Apparently, when you plate it you are supposed to mound it up and it is supposed to look like Mount Fuji. Also, all the ingredients you use are supposed to represent the different seasons, like pink ham for spring, green cucumber for summer, brown menma (seasoned bamboo shoots) for autumn and white itokanten (stringy agar-agar) for winter.
I couldn't find a recipe that replicated this, so I used the one that I found on the internet.
I need to doctor up the sauce because it wasn't quite what I had in mind. Plus, I want to find thinner noodles. Still, it was a really refreshing dinner.
Hiyashi chuka translated from the internet
2 bundles of chinese noodles
sliced ham or yakibuta (roast pork)
egg made thin like a crepe
1/2 cup chinese soup
2 tablespoon shoyu (soy sauce)
1-1/3 tablespoon vinegar
1 teaspoon sugar
1 teaspoon sesame oil
Cook your noodles according to the package and chill in an ice bath.
Top with all the toppings.
Pour some of the sauce over your noodles.
Enjoy with a dab of japanese mustard.
NOTES: I think you could substitute somen for the noodles and top with your favorite veggies.