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  • 2 servings Beet Noodles


  • 60 ml Soup Stock (or Water)
  • 1 tbsp Soy Sauce
  • 1 tbsp Mirin
  • 1 tbsp Vinegar
  • 1/2 tsp Sesame Oil
  • Salt by preference


  • 10 Cooked Shrimp
  • 1/2 Avocado peeled and sliced
  • 1/2 Yellow Paprika cut into thin strips
  • 2 1/2 in Cucumber cut into thin strips
  • Sesame Seeds for garnish
  • Cilantro for garnish


  • Bring 4 cups of water to boil in a medium pot and stir in noodles. Cook for 1 to 1 min 30 seconds. 
  • While waiting for the noodles to cook, prepare the Hiyashi Chuka sauce by combining all ingredients in a microwave-safe bowl and microwave for one minute. Let the sauce cool down, set aside. 
  • Once the noodles are cooked, drain and rinse the noodles with running water. Rinsing the noodles will stop cooking and remove excess starch. 
  • After draining, transfer the noodles to a serving plate and add the prepared toppings.  
  • Garnish and serve with Hiyashi chuka sauce.