If you want a refreshing meal for hot days, Japanese cuisine has the answer—Hiyashi Chuka. This vibrant cold ramen salad is loved across Japan every summer, and there's a good reason why! Not only is Hiyashi Chuka colorful and versatile, but it’s also healthy and incredibly easy to prepare at home. In fact, anyone can put together this dish with simple ingredients without spending hours in the kitchen.
The following easy Hiyashi Chuka recipe covers everything: from a detailed step-by-step guide to expert tips, ideas for delicious variations, and detailed nutritional facts. By following along, you’ll discover how effortlessly you can bring a taste of cool, authentic Japanese summer into your home, no matter where you are.
First of all, Hiyashi Chuka is one of those dishes you’ll keep coming back to, thanks to its delicious flavors and adaptability. Unlike hot noodle dishes, Hiyashi Chuka is served cold and topped with crisp vegetables, protein, and a tangy, savory dressing. Every forkful is a burst of freshness and umami, making it a go-to meal when the weather heats up.
In addition, you don’t need fancy equipment or hard-to-find groceries. You can use ramen noodles, soba, or even spaghetti in a pinch. Furthermore, you can add whatever vegetables or proteins you love, which makes Hiyashi Chuka flexible for any diet or fridge situation. Best of all, the colorful presentation impresses every guest, yet making it at home is truly simple.
For the Hiyashi Chuka Base:
For the Hiyashi Chuka Dressing:
Start by bringing a large pot of water to a boil. Add the noodles and cook according to package instructions (usually 3–4 minutes for ramen). Once cooked, drain quickly. Importantly, rinse noodles under cold running water to cool them down and remove any excess starch. For extra chill, place noodles in a bowl of ice water for a few minutes—this step keeps Hiyashi Chuka delightfully refreshing!
Meanwhile, heat a small non-stick skillet. Pour the beaten eggs in and swirl to make a thin “crepe” omelet. Cook on low heat until just set, then slide onto a plate. After it cools, roll the omelet and slice it into thin ribbons—these strips will go beautifully on top of your Hiyashi Chuka.
While noodles cool, slice the cucumber, carrot, tomato, and any preferred proteins (chicken, ham, tofu). Quickly blanch bean sprouts in boiling water for 30 seconds, then rinse with cold water.
In a bowl, whisk together soy sauce, rice vinegar, water, sugar, sesame oil, mustard, and grated ginger until the sugar dissolves.
Divide the chilled noodles among four bowls. Arrange cucumber, carrot, tomato, egg strips, protein, and bean sprouts neatly over each bowl in sections, making a colorful display. Sprinkle on pickled ginger for a bright finish.
Drizzle each bowl generously with the tangy Hiyashi Chuka dressing. Serve immediately, mixing everything well before slurping up this cool, crisp noodle salad!
Of course, Hiyashi Chuka is endlessly customizable! Here are some ideas:
Storing Hiyashi Chuka is straightforward. If you have leftovers, simply keep noodles and toppings separate from the dressing in airtight containers in the refrigerator. Both will stay fresh for up to 2 days. When ready to enjoy again, simply re-chill the noodles if needed and mix with toppings and dressing. This dish is never reheated, since Hiyashi Chuka is best served icy cold for maximum refreshment.
Although Hiyashi Chuka is fantastic on its own, pairing this cool noodle salad enhances any meal:
There’s nothing quite like the energy and color of a well-made Hiyashi Chuka bowl in the summer. The blend of cold noodles, crisp veggies, savory proteins, and that tangy, nutty dressing is honestly irresistible. Because you can always change up the toppings, Hiyashi Chuka never gets boring. Most importantly, it’s easy for cooks of all levels and fits so many different diets.
If you’ve been searching for a meal that’s light yet satisfying, wholesome yet quick, Hiyashi Chuka may be your new go-to summer recipe! Don’t wait for the next heat wave—gather your ingredients and create this refreshing Japanese classic today.
1. Can I make Hiyashi Chuka without eggs or meat?
Absolutely! Swap eggs and meat for tofu or extra vegetables. Hiyashi Chuka is very flexible and easily made vegetarian or vegan.
2. What noodles are best for Hiyashi Chuka?
Traditional chuka soba (wheat ramen) is classic, but soba or even thin spaghetti works if that’s what you have.
3. How do I keep noodles from sticking?
Rinse them under cold water after boiling, then toss with a tiny splash of sesame oil. This keeps them separate and flavorful.
4. Is Hiyashi Chuka gluten-free?
You can make it gluten-free by using gluten-free pasta or rice noodles, and gluten-free soy sauce in the dressing.
5. Can I prepare the dish ahead for parties?
Absolutely! Keep noodles and toppings cool and separate. Assemble just before serving for the freshest, most inviting salad.
This vibrant cold ramen salad is loved across Japan every summer, and there’s a good reason why! Not only is Hiyashi Chuka colorful and versatile, but it’s also healthy and incredibly easy to prepare at home. In fact, anyone can put together this dish with simple ingredients without spending hours in the kitchen. The following easy Hiyashi Chuka recipe covers everything: from a detailed step-by-step guide to expert tips, ideas for delicious variations, and detailed nutritional facts. By following along, you’ll discover how effortlessly you can bring a taste of cool, authentic Japanese summer into your home, no matter where you are.
Start by bringing a large pot of water to a boil. Add the noodles and cook according to package instructions (usually 3–4 minutes for ramen). Once cooked, drain quickly. Importantly, rinse noodles under cold running water to cool them down and remove any excess starch. For extra chill, place noodles in a bowl of ice water for a few minutes—this step keeps Hiyashi Chuka delightfully refreshing!
Meanwhile, heat a small non-stick skillet. Pour the beaten eggs in and swirl to make a thin “crepe” omelet. Cook on low heat until just set, then slide onto a plate. After it cools, roll the omelet and slice it into thin ribbons—these strips will go beautifully on top of your Hiyashi Chuka.
While noodles cool, slice the cucumber, carrot, tomato, and any preferred proteins (chicken, ham, tofu). Quickly blanch bean sprouts in boiling water for 30 seconds, then rinse with cold water.
In a bowl, whisk together soy sauce, rice vinegar, water, sugar, sesame oil, mustard, and grated ginger until the sugar dissolves.
Divide the chilled noodles among four bowls. Arrange cucumber, carrot, tomato, egg strips, protein, and bean sprouts neatly over each bowl in sections, making a colorful display. Sprinkle on pickled ginger for a bright finish.
Drizzle each bowl generously with the tangy Hiyashi Chuka dressing. Serve immediately, mixing everything well before slurping up this cool, crisp noodle salad!
Servings 4
Serving Size 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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