LunchDinnerMain Course

Hiyashi Chuka (Cold Ramen)

Name: Hiyashi Chuka (Cold Ramen)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 200 g ramen noodle fresh or dried; 0.5 pcs cucumber julienned; 1 pcs carrot julienned; 80 g ham julienned; 2 pcs egg; 4 tbsp soy sauce; 4 tbsp rice vinegar; 2 tsp sesame oil; 2 tsp sugar; 2 tbsp water; 1 tsp mustard karashi or dijon (optional)

Hiyashi Chuka is a refreshing Japanese cold ramen dish, perfect for hot weather. It features chilled ramen noodles topped with a variety of colorful ingredients and a tangy, savory dressing. This recipe offers a balanced meal with a delightful mix of textures and flavors.

An original recipe by Forkin

Total time: 35 min
Serves: 2
Difficulty: Medium
Per serving: 639 kcal

Allergen information: may contain eggs, gluten, mustard, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

200 gramen noodle, fresh or dried
0.5 pcscucumber, julienned
1 pcscarrot, julienned
80 gham, julienned
2 pcsegg

dressing

4 tbspsoy sauce
4 tbsprice vinegar
2 tspsesame oil
2 tspsugar
2 tbspwater

garnish

1 tspmustard, karashi or dijon(optional)

Equipment

large pot · mixing bowls · cutting board · knife · whisk · non-stick pan

The method

Step by step

1
Prepare the egg crepes: Whisk the eggs in a small bowl until well combined.
About 2 min
2
Heat a non-stick pan over medium-low heat and pour a thin layer of egg mixture to make a crepe.
About 1 min
Cook’s note: If you have trouble making thin crepes, you can add a tiny bit of water or milk to the egg mixture.
3
Cook until set, then flip and cook briefly on the other side; remove from pan and repeat with remaining egg mixture.
About 3 min
Cook’s note: Cook gently to avoid browning.
4
Once cooled, stack the egg crepes and julienne them into thin strips.
About 2 min
5
Bring a large pot of water to a rolling boil.
About 3 min
6
Add the ramen noodles and cook according to package directions until al dente.
About 2 min
7
Drain the noodles thoroughly and rinse them under cold running water until completely chilled.
About 2 min
Cook’s note: Rinsing stops the cooking process and removes excess starch, preventing sticking.
8
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and water for the dressing until the sugar dissolves.
About 2 min
9
Divide the chilled noodles between two serving bowls.
About 1 min
10
Arrange the julienned cucumber, carrot, ham, and egg strips neatly over the noodles.
About 3 min
Cook’s note: Arrange them in separate sections for a visually appealing presentation.
11
Pour the dressing over the toppings and noodles just before serving.
About 1 min
Cook’s note: Add a dollop of mustard if desired for an extra kick.

Per serving

Nutrition

25%Score

Calories: 639.3kcal
Protein: 26.5g
Carbs: 67.9g
Fat: 28.7g
Fibre: 3.4g
Sugar: 8.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover noodles and toppings separately from the dressing in airtight containers.

Reheating

This dish is best eaten cold; do not reheat.