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Hiyashi Chuka featured img

Hiyashi Chuka (冷やし中華) Cold Ramen Noodle Salad

  • Author: Yuto Omura
  • Total Time: 20 minutes
  • Yield: 2 portions


How to make summery chilled ramen salad "Hiyashi Chuka" topped with seasonal vegetables, ham and "kinshi tamago" (shredded egg crepe) served in a simple, refreshing, homemade sauce!


Hiyashi Chuka Sauce

  • 50ml tbsp cold water (approx 3 1/2 tbsp)
  • 50ml tbsp soy sauce
  • 50ml tbsp rice vinegar
  • 15g sugar (1 tbsp)
  • 1 tsp sesame oil
  • 1 pinch of black pepper

Hiyashi Chuka

  • 1 Egg
  • 1 Pinch salt
  • Drizzle of oil
  • 1/2 Cucumber
  • 1/2 Tomato
  • 1/4 Carrot
  • 20g Ham
  • 200g Chilled ramen style noodles (100g if using dry noodles)
  • Water for boiling
  • 2-3 Ice cubes
  • Mayonnaise (optional)
  • Chili oil (optional)
  • Sesame seeds (optional)


  1. First, make the sauce by taking a small jug and adding 50 ml of cold water, 50ml of soy sauce, 50ml of rice vinegar, 15g of sugar, 1tsp of sesame oil and a pinch of black pepper. Mix well until the sugar is dissolved and store in the fridge until it's time to dish up.
    Whisking hiyashi chuka sauce

Kinshi Tamago (Shredded Egg)

    1. First, crack one egg into a bowl with a pinch of salt and whisk well.
      Whisk egg and salt
    2. Pour the whisked egg into a sieve over another bowl and use a spoon to help it pass through.
      Passing egg through sieve
    3. Heat a small non-stick frying pan on a medium-low setting and add a small drizzle of oil. Use a paper towel to spread the oil around the pan and remove the excess.
      Add oil to a hot pan and wipe the excess
    4. Pour the egg into the pan and swirl it around, coating the bottom of the pan with an even layer.
      Pour the whisked egg into the pan
    5. Cook until the egg is 80% done (slightly soft on the surface) and remove from the heat. 
      Fry until 80% cooked
    6. Peel the egg out of the pan and transfer it to a chopping board.
      Transfer egg to chopping board
    7. Roll the egg up and cut into slices, about 2mm in thickness.
      Roll and cut


Hiyashi Chuka

  1. Peel quarter of a carrot and cut into thin strips, about 2mm thick.
    Julienned carrot
  2. Cut the cucumber in diagonal slices and then cut each slice into 2mm strips.
    Julienned cucumber
  3. Slice the ham into 2mm strips and thinly slice half a tomato.
    Sliced tomato
  4. Boil the ramen noodles (follow the instructions on the packaging).
    Boiling ramen noodles
  5. Once the noodles are cooked, drain the water by pouring them into a colander. Run the noodles under cold water and add a couple of ice cubes to make them extra cold.
  6. Once chilled, divide the noodles onto two serving plates.
    Placing noodles on a bowl
  7. Lay the strips of ham, kinshi tamago and vegetables over the top of the noodles.
    Placing vegetables, ham and egg on top of the noodles
  8. Pour the sauce over the dish.
    Pouring sauce
  9. You can drizzle this dish with mayonnaise, chili oil or top with pickled ginger/sesame seeds. (optional)
  10. Mix well and enjoy!
    Complete Hiyashi Chuka topped with pickled ginger


If you can't get ramen style noodles, check out our ramen hack, how to make ramen noodles using spaghetti.

If you want to make this dish vegetarian, you can always omit the ham/egg and replace them with vegetarian alternatives.

If you don't want to use ham, it's also common to use chicken, pork chashu, shrimp, imitation crab or sushi grade salmon.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Noodles
  • Method: Cutting
  • Cuisine: Japanese

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