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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Resting Time 5

Total Time 30

Servings: 4

Course: Easy Dinner ideas, Light Meal, Lunch

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Notes

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

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

Method

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! 🥢💛