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. I have many fond memories of my mom making this for me and my sisters growing up. It’s such a great summer dish!!
Hiyashi Chuka 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.
Hiyashi Chuka is served cold and usually drizzled with either a tangy soy sauce-based or sesame dressing. This recipe uses a sesame-based dressing, but feel free to check out my soy sauce-based one here.
Personally, if I had to choose, I’d pick this sesame one to be honest! But I know many like the soy sauce-based one because it’s a little lighter. But overall, 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. If you can, try to find noodles in a package like the one above. It says Hiyashi Chuka in Japanese, so it can be tricky because sometimes it’s not in English!
That said, I often use somen noodles for hiyashi chuka because it’s cheaper and more accessible. 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.
But seriously, feel free to use any type of noodle! 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:
- Chicken Broth: Adds a savory, umami-rich base and helps create a smooth, pourable dressing.
- Toasted Sesame Seeds: Bring a deep nutty flavor and the signature sesame taste of this dressing.
- Soy Sauce: Adds saltiness and a rich umami flavor that balances the other ingredients.
- Miso: Provides a creamy texture and a complex fermented depth.
- Sugar: Adds a touch of sweetness to balance the salty and tangy flavors.
- Rice Vinegar: Brings brightness and acidity to keep the dressing light and refreshing.
- Sesame Oil: Adds a fragrant, nutty aroma and enhances the sesame flavor.
- Grated Ginger: Gives the dressing a fresh, slightly spicy kick that brightens everything up.
Enjoy cold noodle dishes? Try my other cold noodle recipes:
Hiyashi Chuka (冷やし中華) with Sesame Dressing
Description
This Hiyashi Chuka is a refreshing Japanese cold noodle dish topped with a variety of colorful ingredients like sliced vegetables, chicken or ham, and egg, served with a tangy sesame dressing.
Ingredients
- 2 servings Hiyashi Chuka noodles (see section above for more info), cooked
- 2 small slicer tomatoes
- 1/2 large cucumber
- 1/2 cup thinly sliced ham, shredded chicken, or imitation crab
- 2 eggs
- Optional garnish: roasted sesame seeds, green onions, beni shoga (red pickled ginger)
- 2 tbsp toasted sesame seeds
- 2 tbsp soy sauce
- 1 tbsp miso
- 1/2 tbsp sugar
- 2 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1/4 cup chicken broth
- 1/2 tbsp grated ginger
Instructions
- Cook your noodles according to package instructions then rinse under cold water. To a medium-sized serving bowl(s), add your noodles.
- To a small bowl, add your toasted sesame seeds, along with all other 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. For a cleaner look, pour the dressing on the outer rim of the noodles.
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