Hiyashi Chuka Recipe
This chilled Japanese noodle bowl is the ultimate summer dish; packed with colorful toppings, crisp vegetables, and savory-sweet sesame or soy dressing. Light, refreshing, and endlessly customizable, it’s a no-cook dream for hot days.
Equipment
- 1 Pot For boiling noodles
- 1 Strainer To drain and rinse noodles
- 1 Knife For prepping toppings
- 1 Cutting board For chopping veggies and proteins
- 1 Mixing bowl For whisking sauce or dressing
Ingredients
- For the noodles and toppings:
- 400 g 14 oz ramen noodles or somen
- 1 cucumber julienned
- 1 medium carrot julienned
- 1 tomato sliced into wedges
- 2 eggs beaten and cooked into a thin omelet, then sliced
- 4 slices ham or cooked chicken breast cut into strips
- Optional: pickled ginger nori strips, sesame seeds
- For the dressing soy-based:
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon mustard Japanese karashi or Dijon
- Optional: pinch of grated garlic or ginger for a flavor kick
Instructions
- Cook the noodles according to package instructions. Drain and rinse thoroughly under cold water to stop cooking and cool completely.
- Prepare the toppings. Julienne the cucumber and carrot, slice the tomato, and cook the egg into a thin omelet. Slice into strips. Cut ham or chicken into matchsticks.
- Make the dressing. In a small bowl, whisk together soy sauce, vinegar, water, sugar, sesame oil, and mustard until well combined.
- Assemble each bowl. Divide noodles into four bowls. Neatly arrange toppings in colorful sections over the noodles.
- Pour over the sauce or serve on the side for dipping. Garnish with pickled ginger, sesame seeds, and shredded nori if desired.
- Chill and serve. Enjoy immediately or let the bowls chill in the fridge for 10 minutes before serving.
Notes
- You can substitute tofu, shrimp, or tempeh for the protein.
- Want a creamier version? Use a sesame dressing with tahini or ground sesame seeds.
- Don’t skip the rinse: cold water keeps the noodles springy and prevents clumping.
- This recipe is perfect for meal prep: just store the noodles and toppings separately until ready to serve.
Slurp it cold, stack it colorful, and drizzle it bold — this Hiyashi Chuka is your new summer obsession. Refreshing, fun, and full of flair. Bon appétit, noodle lovers! 🥢💛