Refreshing! Cold Asian Zucchini Noodles (Hiyashi-chuka)

My husband and my daughter love “Hiyashi-chuka” and they request this tasty and cold dish quite often in summer time. Originally it required Chinese style noodles but I replace them with zucchini noodles. I also omit cucumber from the original recipe. It is almost like “salad in soup”.

(Makes 4 servings)

Soup (this is more than 4 servings but you can save it in a fridge for next time)

1 cup soup (vegetable base, consommé, chicken… any soup base of your choice)

4 tbsp soy sauce

4 tbsp vinegar (apple cider, balsamic, wine, rice… any vinegar of your choice)

1 tbsp sugar

2 tsp sesame oil (optional)

Pepper for taste

 

Toppings

3 tomatoes sliced

4 sliced turkey breast

2 eggs (cook well-beaten eggs into a thin layer of egg on top of the frying pan and then cut this pancake-like egg into thin noodles)

Pickled red ginger (optional)

 

Noodle

4 medium zucchinis (use the smallest holes blade for thin noodles)

 

Microwave zucchini noodle for 3-5 minutes and let it cool down. Serve noodle and add toppings. Pour soup and ready to enjoy!