Cold seafood noodles remind me of my time studying in Japan. Instead of Korean cold noodles in the summer, I used to eat Chinese cold noodles, which are called hiyashi chūka (Japanese-style Chinese cold noodles) in Japan. These noodles would be my energy-booster on sweltering summers during my culinary school years. The broth, refreshing with a hint of sweetness, and chewy noodles topped with braised meat or seafood, julienned vegetables, and savory peanut sauce made my summers bearable. After coming back to Korea, I really missed that hiyashi chūka and fortunately for me, I came upon Yeongyeong where they serve Chinese seafood cold noodles. Despite the different name, the taste is comparable to ones I’d had in Japan. They’re good enough to take me down memory lane, at least.
