Hiyashi Chuka with Thai Curry Nuggets

Yields: 2 Servings

From Henry Hsu, Hodo Team Member

While you’re in the middle of planning your grilling dishes during the summer, don’t forget your cold sides and starters to help beat the heat. Our Thai Curry Tofu Nuggets make the perfect topping for Hiyashi Chuka, a classic cold summer ramen.

Ingredients

• 1 8oz. Box Hodo Thai Curry Nuggets Locate Product

• 1 packet of fresh ramen noodles (you can find at any Asian grocer. We use Nona Lim’s Tokyo Ramen) or sub GF noodles

The sauce:

• 3 tablespoons tamari

• 3 tablespoons rice vinegar

• 1 tablespoon sugar

• 1 tablespoon water

• 1 teaspoon grated fresh peeled ginger

• 1 teaspoon toasted sesame oil

• ½ teaspoon hot chili oil

The toppings:

• 1 ear cooked corn, kernels sliced off and cob discarded

• 1 cucumber

• 1 large tomato, halved, then thinly sliced

• 2 scallions white and light green parts only, thinly sliced on the bias

• 1 teaspoon toasted sesame seeds

Instructions

1. Cook noodles according to instructions on packet, rinse under cold water and set aside.

2. Whish together all sauce ingredients until sugar is dissolved and set aside.

3. Boil corn until tender, let cool and sher kernels off cob. Julienne the cucumber, prep the tomato and scallions.

4. Cut Hodo Thai Curry Nuggets into bite sized morsels.

5. Toss the noodles in the sauce and top noodles in bowl with the rest of the ingredients and serve cold.