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Traditional Japanese Hiyamugi Cold Noodle Dish

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Looking for a quick and satisfying summer meal? Check out this tasty 10-minute traditional Japanese cold noodle dish. In Japan, this dish is commonly eaten for lunch, especially when it's very hot outside! 

 

The Hiyamugi noodles can be substituted for udon noodles or somen noodles. Udon is the thickest noodle, somen is the thinnest noodle, and hiyamugi is right in-between. 

 

To Make the Best Stock:

  • Taste the diluted stock and adjust the water level accordingly.
  • Adjust the ginger and green onion contents after each bowl of noodles.
  • Add more fresh stock if the stock gets too diluted by the ice water.

 

For the best noodles:

  • Cook until just tender.
  • Rinse with cold water to bring the temperature of the noodles down immediately to stop any additional cooking.

 

Looking for some other amazing noodle recipes to try?

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Let us know if you enjoyed this authentic Japanese recipe! We would love to see any variations that you come up with. Feel free to share your own recipes on the Assuaged community on our ➡️Share A Recipe⬅️ page.

Traditional Japanese Hiyamugi 

Traditional Japanese Hiyamugi 

Yield: 2
Author:
prep time: 5 M cook time: 5 M total time: 10 M

ingredients:

  • 7 ounces (200g) hiyamugi or buckwheat noodles
  • 1/4 cup cold kombu dashi stock
  • 2 tbsp chopped green onion
  • 2 tbsp ginger, minced
  • Water/ice

instructions:

How to cook Traditional Japanese Hiyamugi 

  1. Boil the noodles according to the package’s instructions.
  2. While the noodles boil, peel and grate the ginger, thinly slice the green onion, and mix 1 part kombu dashi stock with 1 part cold water.
  3. Fill a large bowl with 2-4 cups of water and 1 cup of ice.
  4. Once the noodles are done cooking, drain in a colander and rinse with cold water until the noodles are cold.
  5. Add the noodles to the ice water.
  6. To serve, fill a small bowl about 1/3 of the way with the diluted broth, add the desired amount of green onion and ginger, and add some noodles.
  7. Top with more ginger and green onion if desired.
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