Hiyashi Chuka is Japanese cold ramen. It is a refreshing and delicious ramen noodle salad to eat during the hotter months. I am going to share my easy recipe using a store bought package and also two types of flavourful sauces to eat with it.
What is Hiyashi Chuka
Hiyashi Chuka is a Japanese name for chilled ramen noodles with toppings and sauce. You can top the noodles with shredded egg, ham, crab meat or steamed chicken and vegetables such as cucumber, lettuce, bean sprouts, shiso leaves, and thinly sliced tomato. Then pour delicious sauce over the chilled noodle.
The weather in Australia is currently a bit haywire, it can go from hot to cold in the space of an hour; I was freezing cold a few minutes ago and wearing two jumpers and now it’s suddenly warm. So this dish may be better for people on the other side of the hemisphere who are heading into summer because it’s a very refreshing salad to eat on a hot day.
Hiyashi Chuka Packets
In Japan, you can easily buy these cold noodle packets which come with three pre cooked ramen noodle packs and sauce sachets. You follow the instructions on the packet and add whatever topping you like. I bought the Hiyashi Chuka pack from a local Japanese grocery store. If you can not get those packs, you can buy ramen noodle and make your own sauce following my recipe.
Also now my favourite Nisshin brand Rao has Hiyashi Chuka packets which come with dried noodle and a seasoning packet. Because it is dried noodle, it is available online. If there are not any Japanese grocery or Asian grocery stores near you, you can try Instant Cold Noodles online.
Hiyashi Chuka Topping suggestions
Cold ramen noodles are usually topped with shredded fried eggs and ham, thinly sliced tomato, and cucumber chopped up like matchsticks. However, you do not need to have those toppings. You can have anything you like and build your favourite Japanese dish.
How to make Kinshi Tamago
Kinshi Tamago is shredded fried eggs. It is useful to know how to make Kinshi Tamago because Kinshi tamago is often used for garnishing or decorating dishes. For instance, shredded fried eggs goes really well with Chirashizushi.
It is very easy to make. Crack egg in a small bowl and whisk it. Then fry the egg thinly like a crepe. When it has cooled down, cut it into three or four pieces. Next stack them all together and slice them into thin strips. Finally chill them in a fridge.
Two types of sauce
1. Soy sauce base vinaigrette
Soy sauce base vinaigrette is the classic sauce for this dish. You make this vinaigrette from combining soy sauce, chicken gara soup stock, vinegar, sugar and sesame seed oil.
2. Sesame sauce
Sesame sauce is a popular choice nowadays. You can make this sauce by combining white sesame paste, soy sauce, sugar, vinegar, sesame seed oil, and chicken gara soup stock.
I usually garnish Hiyashi Chuka with pickled ginger, a slice of lemon, chopped scallions and sesame seeds. Also, a little bit of kewpie mayonnaise which adds richness and flavour, and mustard. Unfortunately I am one of those who can not stand coriander but if you love it, then it will be a good garnish.
The site and our mobile application may contain links to affiliate websites. We receive a small affiliate commission for any purchases made by you on the affiliate website using such links.
We are a participant in the Amazon Services LLC Associates Program. This is affiliate advertising designed to provide a means for us to earn a small advertising fee by linking to Amazon. com and affiliated websites.
If you liked the recipe, please rate the recipe and in addition please leave comments below.
Also don’t forget to follow me on Youtube, Pinterest, Facebook, Twitter and Instagram. This way you keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to Sign up for a weekly newsletter so you never miss out on new authentic delicious Japanese recipes! Sign up form is on the right-hand sidebar.
Hiyashi Chuka with Goma(Sesame) dressing
- 2 packets of store bought ramen noodles
- 1/2 cucumber
- 1/2 tomato
- 50 g ham
- 2 eggs to make Kinshi Tamago
- 1 tsp Chicken gara soup stock powder *1
- 100 ml hot water
- 4 tbs white sesame seeds paste
- 2 tbs soy sauce
- 3 tbs sugar
- 3 tbs rice wine vinegar
- 2 tsp sesame oil
- 2 tsp Sesame seeds
Soy sauce vinaigrette
- 1 tsp Chicken gara soup stock powder
- 100 ml hot water
- 6 tbsp soy sauce
- 3 tbsp vinegar
- 3 tbsp sugar
- 2 tbsp sesame seed oil
Garnish suggestions *2
- 2 tbsp pickled ginger
- 1 tbsp chopped scallions
- 1 tbsp Japanese kewpie mayonnaise
- 1/2 tsp mustard
- 1 tsp white sesame seeds
- Dissolve the chicken gara soup stock powder by adding hot water and stirring in a mixing bowl.
- Add the rest of the ingredients and mix well and chill in the fridge until serving.
Hiyashi Chuka(cold noodle)
- Fry the egg thinly and cut it into thin strips. Set it aside to cool down.
- Slice the tomato thinly, shave the ham, cut the cucumber into thin sticks. Set all aside.
- Cook the noodle as per the packet instructions then allow it cool down. *3
- Assemble the Hiyashi Chuka by placing the cooked and chilled noodles on a plate then top with cucumber, tomato, ham and egg.
- Garnish with pickled ginger, a slice of lemon, chopped scallion. Add a little bit of Japanese mayonnaise and mustard.
- Pour the sesame dressing over the top and sprinkle with sesame seeds.