Here’s a neat cold variety from the United States! Summer months are great for cold noodles as they are more refreshing. My friend Taku-san from Myojo was kind enough to share some new refrigerated varieties recently and here’s one – arigato! This is going to be a little different though – it’s not summer when I’m making this – it’s late fall and there’s frost every morning. I got a recipe for Hiyashi Chuka Mazesoba from Myojo – a twist which will end up as a hot noodle dish! Shall we give it a try?
Myojo Hiyashi Chuka Mazesoba – United States
Here’s the recipe (click to enlarge). Time to turn cold into hot!
Detail of the packaging (click to enlarge). Contains chicken. To prepare, boil noodles 2~2 1/4 minutes. Drain and rinse with cold water. Finally, add sachet contents and enjoy!
One of three fresh noodle sachets.
One of three soy sauce vinaigrette sachets.
Finished (click to enlarge). Added bamboo shoots, sesame seed, spring onion, mung bean sprouts, chashu, egg, and spring onion. The noodle is great served this way – the texture is great and the vinegar and sweet is augmented by the chili oil – it worked extremely well. 5.0 out of 5.0 stars. UPC bar code 011152630007.
Watch me cook on Instant Noodle Recipe Time!
