Hiyashi Chuka Recipe

Ingredients

• 200 gdried chuka men (ramen noodles)
• 1cucumber
• 1tomato
• 240 ml (1 cup)bean sprouts, blanched
• 4 slicesham
• to tastekinshi tamago (shredded egg)
• to tastebenishoga (red pickled ginger)
• to tastekarashi (Japanese mustard)
• 3 tbspsoy sauce
• 4 tbsprice vinegar
• 4 tbspwater
• 1 tbspsugar
• 1 tbspsesame oil

Instructions

1. 1

   Cook the noodles

   Boil the dried chuka men according to the packet instructions. Drain, rinse under running water until cool, then drain thoroughly and set aside.

2. 2

   Prepare the toppings

   Cut the cucumber and ham into thin strips and the tomato into wedges. Blanch the bean sprouts.

3. 3

   Mix the dressing

   Combine the soy sauce, rice vinegar, water, sugar and sesame oil in a bowl.

4. 4

   Assemble and serve

   Arrange the cooled noodles and toppings on a plate, then pour over the dressing. Serve with karashi if you like.

What is hiyashi chuka?

Hiyashi chuka means chilled Chinese-style noodles, a Japanese summer dish built around cold ramen and a selection of toppings. It is served without broth, so the dressing brings the noodles together instead.

This version pairs crisp cucumber and bean sprouts with tomato, ham and kinshi tamago, or thin strips of egg. The sweet-sour soy dressing and sesame oil give the varied toppings a common, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 22g protein, 87g carbs, 15g fat.

The noodles and sugar provide most of the carbohydrates, while sesame oil contributes much of the fat. Ham and egg topping provide protein, though the amount depends on how much kinshi tamago is used; serve with an extra vegetable side for a more balanced plate.

The noodles make the base

Ramen noodles: follow the packet directions, since cooking times vary by noodle. Rinsing them under running water cools them quickly and removes excess surface starch.

Drain well: lingering water can dilute the dressing and leave the noodles watery. Give them time to drain before arranging them on the plate.

Keep the toppings distinct

Cut evenly: thin cucumber and ham strips are easy to pick up with noodles and give each mouthful a mix of textures. Cut the tomato into wedges so it stays juicy rather than blending into the dressing.

Bean sprouts: blanch them, then drain them well before adding them to the plate. The kinshi tamago and benishoga add their own soft and sharp notes to the topping selection.

Balance the dressing

Sweet and sharp: rice vinegar and sugar balance the salty soy sauce, while water softens the overall intensity. Sesame oil adds a rounded, nutty aroma.

Mix until the sugar dissolves as much as possible. Taste the dressing before serving and adjust only if you prefer a sweeter or more tangy finish.

A quick, cool assembly

The recipe takes 20 minutes, with the main work happening while the noodles cook and the toppings are prepared. Chilling the noodles under running water means there is no need to wait for them to cool at room temperature.

Arrange toppings over the noodles rather than mixing everything together straight away. This keeps the colours visible and lets each person combine the ingredients as they eat.

How to serve it

Serve as soon as the dressing is poured over, with karashi on the side for anyone who wants a mustardy kick. Benishoga adds a tangy, gingery contrast to the mild noodles and vegetables.

For a fuller meal, serve alongside a simple bowl of edamame or another vegetable side. Keep any extra dressing separate until serving so the noodles stay at their best.

Recipe notes & tips

• Check the noodle packet for its cooking time rather than relying on a fixed minute count.
• Rinse the noodles until fully cool so they do not keep cooking from residual heat.
• Drain both noodles and blanched bean sprouts thoroughly before plating.
• Slice cucumber and ham into similarly sized strips for easier eating.
• Serve karashi on the side so everyone can choose their preferred level of heat.

Variations

• Add shredded chicken: use it in place of the ham for a different savoury topping.
• Use prawns: add cooked, cooled prawns alongside the vegetables and egg.
• Make it vegetarian: omit the ham and add extra bean sprouts or another vegetable.
• Add toasted sesame seeds: scatter them over the finished noodles for extra crunch.
• Adjust the dressing: use a little less sugar for a sharper, more tangy finish.

Common mistakes to avoid

• Soft noodles: follow the packet timing and rinse promptly under running water.
• Watery dressing: drain the noodles and bean sprouts thoroughly before assembling.
• Uneven toppings: cut the cucumber and ham into thin strips of similar size.
• Overpowering sauce: mix the dressing ingredients together before pouring it over the noodles.
• Mustard mixed in too soon: serve karashi separately so its heat can be adjusted to taste.

How to store

For the best texture, serve the assembled dish straight away. Store leftover noodles, toppings and dressing separately in covered containers in the fridge and use within 1 day; do not reheat, as this dish is served cold.

Frequently asked questions