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| 3 Esslöffel | soy sauce |
| 2 Esslöffel | sugar |
| 3 Esslöffel | white vinegar |
| 5 Esslöffel | chicken stock |
| 1 Teelöffel | sesame oil |
| 1 Esslöffel | Chinese or Japanese hot mustard; optional |
| 2 | Eggs* |
| 2 Scheibe | Ham; julienned (up to 3) |
| 1/2 mittel | Cucumber julienned |
| | Lettuce; thinly sliced (opt) |
| 1 klein | Carrot**; julienned |
| 2 | Leaves cabbage**; thinly sliced |
| 8 x ca. 30 g | Angel hair pasta |
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* Fry crepe-style, like a thin omelette, then cut into thin strips
** Boil and let cool before serving
Cook the spaghetti and keep it cool. Prepare the tare soup and gu as described above. Place cold spaghetti on a plate and garnish with gu. Pour the tare soup over the noodles just before eating.
~ - recipe courtesy of Hiroyuki Sato (71461.2100@compuserve. Com)
dish. [despite its name, actually made with ramen noodles, not soba - Ed.] The only difference from the genuine hiyashi is the use of spaghetti noodles instead of ramen noodles. You will be surprised that you won't taste that much of difference at all if you have tasted real hiyashi before.
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