ingredients

for the bowl base

10ml oil

240g glass noodles (120 gram per bowl)

1 carrot

1 cucumber

1 red onion

70ml spicy vinegar

260g blanched edamame beans

50g plum tomatoes

1 head cauliflower

10g turmeric

30g veg oil

20g sliced pink radish

90g silken tofu

juice of 1 lime

150g avocado

for the yasai mushroom option (vg)

60g mixed exotic mushrooms

20g curly kale

30g tender-stem broccoli

for the teriyaki chicken option

100g chicken thigh

4 tbsp light soy sauce

110g sugar

1 tbsp dark soy sauce

2 tbsp sake

for the pickled asian slaw

1 carrot, julienne

1 cucumber, julienne

1 onion, sliced

for the turmeric cauliflower

1kg cauliflower florets

10g turmeric

30g veg oil

salt + pepper to taste

for the spicy vinegar

50g caster sugar

2 tbsp water

5 tbsp malt vinegar

5 tbsp light soy sauce

pinch of sea salt

½ red chilli

3 coriander sprigs

for the white dressing

80g vegan mayonnaise

20g dijon mustard

1/4 block silken tofu

20g miso paste

10g garlic paste

5g tamari or tamarind (optional)

45ml water

30g rice vinegar

15g spicy vinegar

juice of 1/2 lime

for the wasabi mayo

200g of the white dressing

20g wasabi paste

juice of 1/2 lime

10g rice wine vinegar

hiyashi bowls


often referred to as summer ramen, hiyashi bowls are enjoyed in japan during warmer months. balanced + bright these chilled glass noodle bowls are the perfect summer staple

serves
2
prep time
10 mins
cook time
10 mins

how to make hiyashi bowls

ingredients

for the bowl base

10ml oil

240g glass noodles (120 gram per bowl)

1 carrot

1 cucumber

1 red onion

70ml spicy vinegar

260g blanched edamame beans

50g plum tomatoes

1 head cauliflower

10g turmeric

30g veg oil

20g sliced pink radish

90g silken tofu

juice of 1 lime

150g avocado

for the yasai mushroom option (vg)

60g mixed exotic mushrooms

20g curly kale

30g tender-stem broccoli

for the teriyaki chicken option

100g chicken thigh

4 tbsp light soy sauce

110g sugar

1 tbsp dark soy sauce

2 tbsp sake

for the pickled asian slaw

1 carrot, julienne

1 cucumber, julienne

1 onion, sliced

for the turmeric cauliflower

1kg cauliflower florets

10g turmeric

30g veg oil

salt + pepper to taste

for the spicy vinegar

50g caster sugar

2 tbsp water

5 tbsp malt vinegar

5 tbsp light soy sauce

pinch of sea salt

½ red chilli

3 coriander sprigs

for the white dressing

80g vegan mayonnaise

20g dijon mustard

1/4 block silken tofu

20g miso paste

10g garlic paste

5g tamari or tamarind (optional)

45ml water

30g rice vinegar

15g spicy vinegar

juice of 1/2 lime

for the wasabi mayo

200g of the white dressing

20g wasabi paste

juice of 1/2 lime

10g rice wine vinegar

instructions


step one

make the bowl base

  1. make the spicy asian slaw - thinly slice the radishes, cucumber, carrot + onion. drizzle with spicy vinegar

  2. make the white dressing - add the vegan mayo, roughly chopped silken tofu, crushed garlic, dijon mustard, miso paste, tamarind, a drizzle of rice wine vinegar, a drizzle of spicy vinegar + the juice of half a lime to a food processor. blend until smooth, then pour into a bowl + leave in the fridge

  3. make the cauliflower - toss roughly chopped cauliflower with turmeric + olive oil until coated. place on a baking tray + cook in the oven for 10 - 12 minutes

  4. make the chilli tomatoes - pour chilli katsu sauce over halved baby tomatoes + mix to coat 

  5. make the edamame tofu guac - add roughly chopped tofu, edamame beans + the juice of half a lime + blend. add the avocado + some spicy vinegar + blend again

  6. pour boiling water over the rice noodles, separate gently then leave for 4 - 5 mins. cool + set aside


step two

make the yasai mushroom option

  1. stir fry mushrooms, kale & tenderstem broccoli + season with salt, pepper + soy sauce. cook until caramelised 

  2. combine some of the white dressing with wasabi paste + pour into a dish to serve

  3. plate the guac, cauliflower, tomatoes, spicy slaw, radish, coriander, veg + noodles dressed with spicy vinegar + enjoy!


step three

make the teriyaki chicken option

  1. marinade the chicken thighs in a teriyaki marinade

  2. place the chicken in a smoking hot grill + flip once seared. pour over more marinade + cover with a lid to cook through. remove + slice

  3. pour the white dressing into a dish to serve

  4. plate the guac, cauliflower, tomatoes, spicy slaw, radish, coriander, chicken + noodles dressed with spicy vinegar 

hiyashi faqs

what is hiyashi?

hiyashi 冷やし中華 is a popular summer japanese dish, containing many of the ingredients found in a ramen, but served cold and without a broth!