Chilled Ramen Salad (Hiyashi Chūka)
冷やし中華 Hiyashi chūkaSay it: hee-YAH-shee CHOO-kah
Hiyashi chūka is Japan's cool, colorful answer to ramen: chilled wheat noodles topped with a mosaic of cucumber, ham, tomato, wakame, and fine strips of sweet egg crêpe. It is eaten across Japan in summer, when the weather calls for something refreshing yet satisfying. The tangy soy-and-vinegar dressing is sharp, lightly sweet, and fragrant with sesame oil, while the cold noodles stay springy. Each bowl is assembled just before eating so the toppings remain crisp and the dressing coats every strand without wilting the vegetables.
Chilled Ramen Salad (Hiyashi Chūka)
冷やし中華, Hiyashi chūka
Pronounced hee-YAH-shee CHOO-kah
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, egg, soy, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dressing
Noodles and toppings
Method
Whisk the soy sauce, rice vinegar, sugar, sesame oil, water or stock, and mirin in a small bowl until the sugar dissolves. Chill the dressing while you prepare the toppings; it should taste sharp, lightly sweet, and fragrant.
Soak the dried wakame in cold water for 5 minutes, until softened, then drain and squeeze gently. Julienne the cucumber and ham, cut the tomatoes into thin wedges, slice the green onions, and cut the nori into fine strips.
Beat the eggs with a pinch of salt. Heat the neutral oil in a nonstick skillet over medium-low heat, pour in the egg to make a thin crêpe, and cook until just set and barely golden at the edges, about 1–2 minutes. Flip briefly, slide onto a plate, cool, and slice into thin strips.
Bring a large pot of water to a rolling boil and cook the ramen according to the package directions until just tender, usually 2–3 minutes for fresh noodles. Drain immediately and rinse under cold running water, rubbing the noodles gently, until completely cold and no longer starchy.
Drain the noodles very well and divide among four deep bowls. Arrange the cucumber, ham, tomato, egg strips, wakame, green onions, and beni shoga in colorful sections over the noodles, then scatter with nori and sesame seeds.
Pour the chilled dressing over each bowl just before eating, or serve it on the side for diners to add themselves. Toss well so every strand is coated, and serve immediately while the toppings are crisp and the noodles are cold.
Regional variants
Home cooks often replace the ham with shredded poached chicken, cooked shrimp, or extra vegetables such as blanched bean sprouts and carrots. Some versions add a spoonful of karashi mustard or a sesame-based dressing for a sharper or richer flavor.
Cook's notes
- Rinse the noodles until the water runs clear and drain thoroughly; excess water dilutes the dressing.
- Keep the dressing and toppings cold, and assemble just before serving so the cucumber and tomato stay crisp.
- For a neat presentation, group each topping in its own section rather than mixing them.
Serve with
Serve chilled, with extra pickled ginger and cold green tea or barley tea.
Make ahead and storage
The dressing keeps in the refrigerator for up to 3 days; cook the noodles, egg crêpe, and vegetables just before serving.
