The Fort Worth Japanese Society July luncheon on July 17th featured the popular cold noodle dish, Hiyashi Chuka Soba. I volunteered to coordinate the preparation of the meal with a few others from the board. The Japanese Society has a kitchen so we had a place to prepare the food. I prepared numerous packages of dried chukka soba and thin omelets ahead of time and at 9:30 AM our hard working group of four started slicing vegetables and ham. With our good team effort we managed to finish all the preparation in an hour and a half. Sam cut carrots, I cut cucumbers, Elisha made sauce, and Sonya cut up ham. Nobuko brought cooked shiitake mushrooms.
I cut up seaweed and Elisha prepared Chinese hot mustard. We were ready to put it all together by placing a cup of cooked noodles on the plate topped with all the beautiful toppings and sauce, with a dab of mustard, and a little beni shoga (pickled ginger).
Judging by the clean plates and comments the food was good. I can say from my tasting, it was delicious! Please make this Japanese summertime dish and you will not be sorry.

1 8 ounce package of Chuka Soba, cooked according to package directions, rinsed in cold water
1/4 pound ham, cooked chicken or cooked pork, cut in julienne strips
1 cucumber, julienned
1 carrot, julienned
2 eggs, beaten
1 tsp sugar

1/3 cup water
3 T rice vinegar
3 T sugar
1 tsp sesame oil

beni shoga
nori (dried seaweed strips)
roasted white sesame seeds
Karashi mustard (hot Chinese mustard)

Add sugar to beaten egg and mix well. Heat some oil in a skillet and pour about one quarter of the egg mixture in the skillet. spread the egg thinly and fry until done. Make four thin and round omelets like crepes. Slice in thin strips. Put chilled noodles on individual dishes. Arrange cucumber, ham, and egg strips on the noodles. Garnish with beni shoga. Pour dressing over noodles just before serving. Sprinkle on some nori and sesame seeds. Put a little dab of karashi on the plate if you like.

A total of 50 plates of noodles were made!

This is the type of noodles I used.