For a vegetarian option, substitute the chicken stock with vegetable stock and replace the ham with tofu or shiitake mushrooms. Feel free to customize the toppings with your favorite ingredients! Bean sprouts, edamame, or even thinly sliced cooked chicken would be delicious additions. Make the dressing ahead of time and store it in the refrigerator for up to 3 days. This allows the flavors to meld together beautifully. Ensure the noodles are thoroughly chilled before serving – this is key to the refreshing nature of the dish.
Hiyashi Chuka Noodles
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PREP TIME15 mins
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COOK TIME5 mins
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TOTAL TIME20 mins
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SERVING2 People
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VIEWS96
Escape the summer heat with Hiyashi Chuka – a vibrant, refreshing Japanese chilled noodle salad. A symphony of textures and flavors, this dish is as beautiful to look at as it is delicious to eat. Perfect for a light lunch or a stunning side dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol101 mg
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Fiber2 g
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Protein9 g
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Saturated Fat2 g
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Sodium2093 mg
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Sugar16 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a small bowl, whisk together the chicken stock, soy sauce, white vinegar, sugar, sesame oil, and chili oil until the sugar is completely dissolved. Set this vibrant dressing aside. (5 minutes)
02
StepBring a saucepan of water to a rapid boil. Cook the ramen noodles according to package directions, usually around 2 minutes. Drain the noodles immediately and rinse under cold water until completely chilled. Refrigerate to maintain their coolness. (5 minutes)
03
StepWhile the noodles are chilling, lightly grease a small nonstick skillet and heat over medium heat. Pour in the beaten egg, tilting the skillet to create a thin crepe-like layer. Cook until firm. Fold the egg crepe in half and remove from the skillet. Slice the cooked egg into delicate, thin strips. (10 minutes)
04
StepArrange the chilled noodles artfully on serving plates. Create separate, colorful piles of egg strips, julienned cucumber, grated carrot, and ham strips on top of the noodles. Drizzle generously with the prepared soy sauce dressing. Sprinkle with thinly sliced nori. Serve immediately with a small dollop of hot Chinese mustard on the side for an extra kick. (5 minutes)
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Oswald Kemmer
Jun 21, 2025A great light meal, but it needs more punch! So next time, I added more chili oil.
Robert Kessler
May 30, 2025The dressing is what makes this dish! It's the perfect balance of sweet, savory, and tangy. I made a double batch so I could use it on other salads.
Nigel Kunde
Mar 22, 2025Excellent, I made it for my family! They liked it so much that I will cook it again next week!
Marina Schaefer
Mar 18, 2025A perfect summer meal! Light, refreshing and filling. Next time, I'll try adding some shrimp.
Dasia Sanford
Dec 18, 2024I've never made anything like this before, but it turned out great! My family loved it. It's definitely going into our regular rotation.
Brennon Vonrueden
Nov 27, 2024This recipe is so easy to follow! I love how customizable it is, too. I added some shredded chicken and bean sprouts for extra protein and crunch.
Callie Towne
Jun 16, 2024Make sure the noodles are ice cold, it makes a big difference. Thank you for the great recipe!