Hiyashi Chuka (Cold Ramen)

Name: Hiyashi Chuka (Cold Ramen)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 serving
Ingredients: ½ tsp ginger; 4 Tbsp soy sauce; 3 Tbsp rice vinegar (unseasoned); 2 Tbsp chicken stock/broth; 2 Tbsp water; 2 Tbsp sugar; 1 Tbsp toasted sesame oil; ¼ tsp la-yu (Japanese chili oil); 2 large eggs (50 g each w/o shell); 2 tsp sugar; ⅛ tsp Diamond Crystal kosher salt; 1 Tbsp neutral oil; 2 Japanese or Persian cucumbers; 1 tomato; 4 lices ham; 4 ticks real or imitation crabmeat; 3 ervings hiyashi chuka noodles; 1½ tsp toasted white sesame seeds; Japanese karashi hot mustard; pickled red ginger (beni shoga or kizami beni shoga)

User Reviews

4.8

225 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
3
Calories
360 kcal
Course
Main Course
Cuisine
Japanese

Hiyashi Chuka (Cold Ramen)

Caleb Murray

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Cool down and relax with this popular Japanese Cold Ramen called Hiyashi Chuka. The cold noodles are mixed with homemade dressing and topped with egg, imitation crab, ham, cucumber, and tomato. It’s a bright, flavorful, and fun way to experience the magic of ramen on a hot summer day. {Vegan Adaptable}

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Ingredients

Servings

For the Dressing

½ tsp ginger (grated, with juice; from 1-inch, 2.5 cm knob)
4 Tbsp soy sauce
3 Tbsp rice vinegar (unseasoned)
2 Tbsp chicken stock/broth (or substitute water)
2 Tbsp water
2 Tbsp sugar
1 Tbsp toasted sesame oil
¼ tsp la-yu (Japanese chili oil) (optional; make my Homemade La-yu)

For the Toppings

2 large eggs (50 g each w/o shell) (each thin omelette uses 2 eggs)
2 tsp sugar
⅛ tsp Diamond Crystal kosher salt
1 Tbsp neutral oil (to fry the egg; use 1 Tbsp per omelette)
2 Japanese or Persian cucumbers (or use an English cucumber and remove the seeds)
1 tomato
4 lices ham
4 ticks real or imitation crabmeat

For the Noodles

3 ervings hiyashi chuka noodles (6 oz, 170 g fresh noodles per serving)

For Serving (optional)

1½ tsp toasted white sesame seeds
Japanese karashi hot mustard
pickled red ginger (beni shoga or kizami beni shoga)

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Instructions

Gather all the ingredients.

To Make the Dressing

Peel and grate the ginger (I use a ceramic grater). Measure ½ tsp ginger, grated, with juice. If you like a gingery taste, use 1 tsp. You can always add more after you taste the sauce.
In a medium saucepan, combine all the dressing ingredients—½ tsp ginger, 4 Tbsp soy sauce, 3 Tbsp rice vinegar (unseasoned), 2 Tbsp chicken stock/broth, 2 Tbsp water, 2 Tbsp sugar, 1 Tbsp toasted sesame oil, and ¼ tsp la-yu (Japanese chili oil). Whisk them all together. Bring it to a simmer and then turn off the heat. Make sure the sugar is completely dissolved.
Prepare a bowl of iced water. Dip the base of the saucepan into the iced water to cool the sauce. Cool it completely, and store it in the refrigerator if you‘re serving later. You can make the dressing ahead and store it in the refrigerator for up to a week.

To Prepare the Toppings

To make a thin omelette, whisk together 2 large eggs (50 g each w/o shell), 2 tsp sugar, and ⅛ tsp Diamond Crystal kosher salt in a small bowl.
Heat a large frying pan over medium heat. When the pan is hot, add 1 Tbsp neutral oil and evenly distribute it. Pour the egg mixture into the pan (or if you‘re doubling the recipe, make two omelettes and use two eggs each).
When the egg is set on the surface, flip and cook the other side for 1–2 minutes. Transfer the omelet to a paper towel to absorb the excess oil and let it cool.
Peel the skin of 2 Japanese or Persian cucumbers, alternating peeled and unpeeled strips to create a stripe pattern. Diagonally cut the cucumbers into thin slices, and then cut them into julienned strips.
Cut 1 tomato in half and then cut the halves into wedges.
Cut 4 slices ham into thin julienned strips.
Separate 4 sticks real or imitation crabmeat into thin strips.
When the omelette is cool, cut it in half and then into thin strips.
Now, all the toppings are ready.

To Cook the Noodles

Bring a big pot of water to a boil. Loosen and separate 3 servings hiyashi chuka noodles with your hands and add them to the boiling water. Cook the fresh noodles according to the package directions. Tip: I usually cook the noodles for less time for a firm, al dente doneness.
Transfer the cooked noodles to a colander and rinse them thoroughly with your hands under cold running water. This stops the cooking, cools the noodles, and removes the excess starch. Drain completely, shaking the colander to remove the excess water.

To Assemble and Serve

Divide the noodles into individual plates or bowls. Place all the toppings and pour the dressing on top before serving. Sprinkle with 1½ tsp toasted white sesame seeds (optional). Serve optional pickled red ginger (beni shoga or kizami beni shoga) on top and Japanese karashi hot mustard on the side, if desired.

To Store

You can keep the leftover sauce and toppings in separate airtight containers and store them in the refrigerator for 2 days. I recommend preparing the noodles right before you serve.

Nutrition Information

Show Details

Calories 360kcal (18%) Carbohydrates 47g (16%) Protein 17g (34%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 140mg (47%) Sodium 1395mg (58%) Potassium 311mg (9%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 706IU (14%) Vitamin C 9mg (10%) Calcium 38mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 360 kcal

% Daily Value*

Calories	360kcal	18%
Carbohydrates	47g	16%
Protein	17g	34%
Fat	11g	17%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	4g	20%
Trans Fat	0.01g	1%
Cholesterol	140mg	47%
Sodium	1395mg	58%
Potassium	311mg	7%
Fiber	3g	12%
Sugar	12g	24%
Vitamin A	706IU	14%
Vitamin C	9mg	10%
Calcium	38mg	4%
Iron	2mg	11%