Beat the heat with our easy hiyashi chuka—a zesty cold noodle salad bursting with fresh flavor. Quick, refreshing, and perfect for summer days!
Hiyashi Chuka (Cold Ramen)
Difficulty: ★★★☆☆3
servings15
minutes8
minutesHiyashi Chuka (Cold Ramen) Ingredients
Chilled Ramen Noodles (fresh or pre-packaged): 2–3 servings (~2–3 bundles)
Note: Some packs come with sauce; if not, see our “Hiyashi Chuka Sauce” recipe for a homemade dressing.Cucumbers: 1/2 to 1 cucumber
Substitute: Zucchini or bell peppers for crunch, though flavor differs.Tomato: 1/2–1 tomato
Note: Use a firm tomato so it slices cleanly.Carrot: 1/3, cut into matchsticks (optional to parboil)
Egg Crepe (usuyaki tamago): from 2–3 eggs, thinly cooked then sliced
Note: Make by lightly beating eggs, pour into a small pan, cook as a thin omelet, then slice.Ham (thinly sliced): 4–5 slices
Substitute: Turkey ham, roast chicken strips, or tofu slices for a vegetarian approach.Mayonnaise (optional): for drizzling
Hot Mustard (karashi) (optional): to taste
Hiyashi Chuka Sauce: ~enough for 2–3 servings
(See our separate recipe or use store-bought sauce.)
Hiyashi Chuka (Cold Ramen) Directions
- Overview & Ingredient Prep
1.Veggies: For this version, we use cucumber, egg crepe, tomato, carrot, and ham.
2.Noodles: Buy chilled ramen labeled “Hiyashi Chuka” noodles or standard fresh ramen if possible. - Prepare Toppings
1.Cucumber: Cut off ends, slice diagonally (~3 mm), then stack and slice into thin “matchsticks.”
2.Carrot: If using, peel and similarly slice into matchsticks. Optionally, parboil for about 1.5 minutes in boiling water, then quickly chill in cold water.
3.Egg Crepe: Beat 2–3 eggs, cook a thin layer in a pan, then slice into strips.
4.Ham: Separate the slices, then cut into ~3 mm strips.
5.Tomato: Remove core/ends, slice into wedges (~1.5 cm thick).
Tip: Keep prepared veggies in the fridge until noodles are ready, so everything stays cool. - Boil & Chill the Noodles
1.Boil Water: Fill a pot with enough water to fully submerge noodles. Bring to a rolling boil.
2.Cook Noodles: Carefully loosen them before adding. Stir to separate. Boil as per package instructions (often 2–3 minutes for fresh noodles).
3.Drain Immediately: Transfer to a colander once they’re just tender.
4.Cool in Water: Refill pot or use a large bowl of cold water to rinse noodles. Gently massage to remove excess starch. Replace with fresh cold water a few times until noodles are below body temperature.
5.Ice Bath: If desired, place noodles in an ice water bath for thorough chilling.
6.Drain & Press: After noodles are cool, drain well. Gently press noodles against the colander to squeeze out trapped water—this prevents a watery final dish. - Plate & Assemble
1.Serve the Noodles: Arrange the chilled noodles in a bowl or shallow plate.
2.Top with Toppings:
・Lay cucumber, carrot, egg strips, and ham around the center for a colorful display.
・Place tomato wedges on the side or top.
Sauce & Condiments:
・Provide Hiyashi Chuka sauce on the side or drizzle just before eating.
・Optional: add a small dollop of mayonnaise or hot mustard for extra flavor.
Notes
- ・Noodle Options: If you only have dried noodles, use a brand labeled for cold ramen if available, or try thin spaghetti in a pinch, though flavor/texture changes.
・Carrot Parboil: Cooking carrots briefly ensures they’re not too hard for a refreshing cold salad vibe.
・Egg Crepe: Make it thin by swirling the beaten eggs in a lightly oiled pan, then slice into fine strips.
・Sauce: If not using a store-bought packet, see our “Hiyashi Chuka Sauce” recipe for a homemade blend of soy sauce, vinegar, sugar, etc.
・Serving: This dish is best eaten immediately once assembled—cool, fresh, and crisp.