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.
Garnish options
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.
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Hiyashi Chuka with Goma(Sesame) dressing
Ingredients
- 2 packets of store bought ramen noodles
- 1/2 cucumber
- 1/2 tomato
- 50 g ham
- 2 eggs to make Kinshi Tamago
Sesame dressing
- 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
Instructions
Making sauce
- 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.
Is there a substitute of gara chicken soup stock?
Alexandra, can you access to Chinese grocery? If you can get Chinese all purpose seasonings, it will substitute the gara soup stock..
Love it !
So good for my irritable tummy
Have it at least twice a week
Love your recipes always easy and tasty
Thanks
Thank you Edna 😀 I am glad it is good for your irritable tummy 😀
Thank you for this recipe, Shihoko. It was a summer favourite of mine while living in Japan many years ago!
You are welcome John 😀
This summer dish is the one I miss most from Japan, and I’ve never been able to find it in any restaurant here. The recipe is so easy to follow. I stuck to the original flavours — I think coriander would make it a completely different dish from what I remember. Thank you!
You are welcome Jenny 😀
wow never tried cold ramen before!
It’s very refreshing and tasty 😀
Hi Shihoko
I’d like to make this salad and wondering how much sesame oil you use in the dressing. Is it 1.5 teaspoons or tablespoons?
Thanks, Sharen.
Hi Sharen, Thank you for your comment! It is tablespoons 😀
Thanks Shihoko. 👌
This looks delicious, but I am wondering if I could use tahini instead of the Chinese sesame paste? (I live in rural Australia with no chance of finding any unusual ingredients)
Hi Heather 😀 I think it will work as tahini is made out of sesame, you will get same flavour 😀 I have not tried it myself, please let me know how you go. Have a lovely Sunday!
This is incredible! Besides being a tasty pasta it is also nutritious which I’m always looking to add to my weekly menu. I absolutely love it! Thank you for posting! 😀
Thank you Mildred 😀 It is healthy and you can add or replace any toppings you like. You can even change the sauce too. I will post different sauce version in the future 😀
Another fantastic dish, Shihoko! This would have been perfect on a day like we had today in N. California! It was in the upper 80’s and we don’t have air conditioning – so turning on the stove or oven is the last thing I want to do. Of course we haven’t even hit summer yet, so I’m sure there will be plenty more days to enjoy this amazing salad! Pinning of course!
Thank you Kathleen 😀 It supposed to be autumn and usually it cooled down here in Brisbane but this year is unusual. It is still HOT!! so we had it last weekend and it was so good. Next will be Somen.