With how hot and humid Japanese summers are, Hiyashi Chuka (冷やし中華) is the perfect summer dish. It consists of chilled ramen noodles topped with a variety of colorful ingredients. It’s a refreshing option, perfect to help you cool down. I sort of think of it as a Japanese pasta salad.
The dish typically features thin slices of proteins like ham, chicken (I used leftover rotiserrie chicken I bought from Costco), or imitation crab, and vegetables such as cucumber and tomato, and strips of omelet.
The noodles are usually served cold and drizzled with a tangy soy sauce-based or sesame dressing. Hiyashi Chuka is highly customizable, allowing for a variety of toppings based on personal preference.
What Noodles Should I Use?
Hiyashi Chuka is typically made with chilled ramen noodles, which have just the right amount of bounce and chewiness to hold up under the light, tangy sauce and fresh toppings. Traditional ramen noodles (whether fresh, dried, or frozen) work beautifully in this dish. These noodles from Hakubaku work great for this dish.
That said, I personally love using yakisoba noodles for hiyashi chuka. They’re thick, slightly chewy, and cook just by steaming them with a splash of water (no full boiling required!). I’ve found these many times in various stores near me, but if you can’t seem to find them, try your local Asian market. You can also buy them online here. Just toss the sauce packets it comes with or use them with other noodles.
Whatever you use, just be sure to rinse your noodles in cold water after cooking to stop the cooking process and give them that refreshing, springy texture that’s perfect for summer.
Toppings for Hiyashi Chuka
Here are some of the best classic and creative toppings for Hiyashi Chuka:
- Julienned Cucumber: For crunch and freshness
- Shredded Egg Crepe (Kinshi Tamago): Soft, slightly sweet ribbons of cooked egg
- Sliced Ham: Traditional and easy, but can be swapped with other proteins
- Poached or Shredded Chicken: A light, protein-rich option
- Imitation Crab (Kani Kama): Adds sweetness and seafood flavor
- Tomato Wedges: Juicy and refreshing
- Boiled Shrimp: Great for a seafood twist
- Pickled Ginger (Beni Shoga): For a tangy, punchy contrast
- Nori Strips: Adds umami and texture
- Sesame Seeds: For nuttiness and visual appeal
- Chili Oil or Rayu: For a bit of heat
- Corn: Sweet and fun, especially if serving to kids
Sauce Ingredients
The beauty of the sauce used for Hiyashi Chuka is how light and subtle it is. You might not even see much of it clinging to the noodles, but you’ll definitely taste it. It doesn’t drown the dish in heaviness; instead, it gently coats everything with a balanced mix of savory, tangy, sweet, and nutty notes.
The flavor is clean and refreshing, making it perfect for hot summer days, yet still impactful enough to tie all the toppings together with every bite. Here’s a breakdown of each of the ingredients I use in my sauce recipe:
- Soy Sauce: Adds savory depth and umami, forming the base of the sauce.
- Rice Vinegar: Brings a refreshing tanginess that balances the saltiness of the soy sauce.
- Sugar: Adds just a touch of sweetness to round out the acidity and salt, making the sauce more balanced.
- Sesame Oil: A small amount gives the sauce a warm, nutty aroma and richness.
- Ginger: Freshly grated or minced, it adds brightness and a gentle kick.
- Water: Lightens the sauce so it coats the noodles without overwhelming them.
Enjoy cold noodle dishes?
Try my Bibim Guksu (Cold Spicy Korean Mixed Noodles) recipe!:
Hiyashi Chuka (冷やし中華)
- Total Time: 18 minutes
Description
Hiyashi Chuka is a refreshing Japanese cold noodle dish topped with a variety of colorful ingredients like sliced vegetables, chicken or ham, and egg, often served with a tangy sesame or soy-based dressing.
Ingredients
- 1 serving ramen noodles, cooked
- 1 small slicer tomato
- 1/2 cucumber
- 1/2 cup thinly sliced ham, chicken, or imitation crab
- 1 egg
- Optional garnish: roasted sesame seeds, green onions, beni shoga (red pickled ginger)
For the Dressing/Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar (adjust to taste)
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ginger, grated or minced
- 2 tablespoon water
Instructions
- To a medium-sized serving bowl, add your ramen noodles.
- To a small bowl, combine your dressing sauce ingredients. Set aside.
- Begin by slicing your tomatoes into thin wedges and set aside.
- Julienne your cucumber and set aside.
- To a small bowl, whisk your egg for one minute. Then, to a greased, medium-sized pan over medium-high heat, add in your egg mixture and tilt the pan to allow the egg to coat the entire base.
- Allow to cook for ~2-3 minutes, or until egg is cooked all the way through. Remove from heat and julienne. Set aside.
- Top each serving bowl of ramen noodles with 1/4 cup of ham/chicken/imitation crab, the julienned egg, the tomato, and the cucumber. For a more traditional look, neatly place the toppings on top of the noodles in a colorful, fan-like pattern. You can also add sliced green onions or a sprinkle of roasted sesame seeds for garnish.
- Finish by drizzling the dressing/sauce on top.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 1
This looks so fresh! I am a big fan of the Reencle as well.
Can wait to make this once my garden’s harvest is up and running!
Woohooo! I’m waiting for the same thing 🙂
This was light, refreshing, and perfect for hot weather. It felt balanced and customizable.
Hi Mara – so glad to hear! 🙂
Really enjoyed this one. I never see it in Canada where I live, so it was great to make it at home. Took me back to those hot Japanese summers when I lived there. Thank you for sharing this recipe.
Thanks for your review, Greg! I feel similarly – I wish it was more popular outside of Japan. Glad you could make it!
This was an absolute treat! I love how even your most simple recipes are always so tasty and delicious with minimal effort.
Thank you!
Aww so glad to hear! Thanks for sharing, Luisa 🙂