I got the recipe for this pretty, easy and delicious cold salad almost 25 years ago when I lived in Japan, from a good friend who took a Chinese cooking class and learned to make it. The salad, called “3-color salad” in Chinese, is called hiyashi chuka (which I think means “Chinese chilled”) in Japan and is a summer staple in Chinese restaurants there, served in the months when it is too hot and humid to cook. Neighborhood restaurants in Japan often offer home delivery, and on a hot, steamy evening it was a wonderful treat to call the restaurant down the street and have them bring this salad to us.
In Japan the salad is made with raw ramen noodles called chukamen (instant ramen does not work for this), but my friend’s recipe called for rice vermicelli, which is easy to find, easy to prepare and doesn’t require cooking, only soaking in hot water. Salad toppings can be varied, but the idea is to have at least three different items of different colors. Traditional toppings include thin omelet strips, julienned or shredded cucumber, julienned ham or Chinese barbecued pork, shredded chicken breast or bean sprouts. I have also made this with thin strips of baked tofu (which holds its shape), and other shredded vegetables could also be used. There are two types of dressings traditionally served with this salad, either soy sauce flavor or sesame flavor; the recipe below is for the soy sauce dressing.
I made this week before last and was informed that I should share this as a Frugal Recipe of the Week (so out came the camera). I was also informed that I had to begin making this way more frequently than I have been. The pictured salad was a double recipe, with the idea that there would be leftovers, but at the end of the meal there was only enough left for Mr. Losing It to have some for lunch the next day. (The tomato slices were added at the last minute for some additional color and because they needed to get eaten.)
The recipe below makes enough for two, or three if it will be served with other dishes. When I doubled the salad I did not double the dressing and it was enough.
3-COLOR SALAD
Salad:
- 2 1/2 oz. rice vermicelli or rice sticks
- 1 cup julienned ham or Chinese barbecue pork slices
- 1 English cucumber, grated (if using a regular cucumber, peel first)
- 1 egg
- pinch salt
- 1 tsp vegetable oil
Dressing:
- 3 TBSP rice vinegar
- 2 TBSP vegetable oil
- 2 TBSP soy sauce
- 1TBSP granulated sugar
- 1/4 tsp salt
- 1 tsp mirin
- 1 tsp sesame oil
Blend the dressing ingredients together and chill. In a large bowl, pour boiling water over the vermicelli and let soak for at least 5 minutes. Drain and rinse with cool water, and then squeeze out extra moisture. Using a pair of kitchen shears, cut into 2″ pieces. Beat the egg with the salt; heat the vegetable oil in a small skillet and make a thin omelet with the beaten egg. Remove from the pan to a plate or cutting board and let cool, then slice into thin strips. To assemble the salad, put the vermicelli on a plate and top with alternating wedge-shaped sections of egg, ham or pork and cucumber. Keep chilled until ready to serve. At the table pour the chilled dressing over the salad and toss just before serving.
Note: You can cut the dry vermicelli before soaking, but it’s a very messy operation, with noodle pieces flying all over the place.
