Turkmen Hiyashi Chūka

Ingredients

In this Turkmen adaptation of Hiyashi Chūka, we incorporate ingredients and flavors commonly found in Turkmen cuisine. The original Japanese dish is typically made with soy sauce, sesame oil, and rice vinegar, but we replace these with Turkmen staples such as yogurt, pomegranate molasses, and sumac. Additionally, we incorporate local vegetables and herbs to give the dish a distinct Turkmen flair. We alse have the original recipe for Hiyashi chūka, so you can check it out.

• 200g (7oz) egg noodles 200g (7oz) egg noodles
• 1 cucumber, julienned 1 cucumber, julienned
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 4 radishes, thinly sliced 4 radishes, thinly sliced
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped 1/4 cup fresh mint leaves, chopped
• 1/4 cup pomegranate seeds 1/4 cup pomegranate seeds
• 1/4 cup plain yogurt 1/4 cup plain yogurt
• 2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon sumac 1 teaspoon sumac
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 6g / 1g saturated
• Carbohydrates: 42g / 6g sugars
• Protein: 7g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Cook the egg noodles according to package instructions. Drain and rinse with cold water to cool them down.
2. 2.
   In a large bowl, combine the cucumber, carrot, bell pepper, radishes, green onions, cilantro, mint leaves, and pomegranate seeds.
3. 3.
   In a separate small bowl, whisk together the yogurt, pomegranate molasses, olive oil, lemon juice, sumac, salt, and pepper to make the dressing.
4. 4.
   Add the cooled noodles to the bowl of vegetables and toss gently to combine.
5. 5.
   Pour the dressing over the noodle mixture and toss again until everything is well coated.
6. 6.
   Serve the Turkmen Hiyashi Chūka chilled, garnished with additional herbs and pomegranate seeds if desired.

Treat your ingredients with care...

• Egg noodles — Cook the noodles until they are al dente to ensure they retain a slight chewiness.
• Pomegranate seeds — Gently remove the seeds from the pomegranate and discard any pith. They add a burst of sweetness and a delightful crunch to the salad.

Tips & Tricks

• For added protein, you can include grilled chicken or tofu in the salad.
• Adjust the amount of pomegranate molasses and sumac according to your taste preferences.
• To make the salad spicier, add a pinch of chili flakes or a drizzle of hot sauce.
• Feel free to add other vegetables such as snow peas or bean sprouts for extra crunch.
• Make sure to chill the salad in the refrigerator for at least 30 minutes before serving to enhance the flavors.

Serving advice

Serve Turkmen Hiyashi Chūka as a refreshing main course or as a side dish alongside grilled meats or kebabs. It is best enjoyed chilled on a hot summer day.

Presentation advice

To enhance the presentation, arrange the salad on a large platter and garnish with additional herbs and pomegranate seeds. The vibrant colors of the vegetables and the pomegranate seeds will make the dish visually appealing.