First in my Japanese Summer Noodle Series is Hiyashi Chuka, one of the most popular summer dishes in Japan! These chilled ramen noodles are refreshing, healthy, and delicious.
Hiyashi Chuka translates literally into “chilled Chinese” due to it being a chilled ramen noodle dish. Some people even call it a “Ramen Salad” since the cold noodles are topped with a light dressing and lots of fresh ingredients. It truly is one of the best dishes to enjoy on a hot summer day.
Some ingredient ideas
Hiyashi Chuka is fun in that you can really put anything toppings you want! The toppings are typically cut into strips so they can be easily incorporated and picked up with the noodles. The most common toppings are:
- ham
- kinshi tamago (a thin, shredded egg crepe)
- cucumber
- tomato
Some other ingredients that can be used are:
- kanikama (imitation crab)
- wakame (seaweed)
- shrimp
- soft boiled egg
- sprouts
- shredded chicken
- shiitake mushrooms
- beni shoga (red pickled ginger)
- shabu pork
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Hiyashi Chuka (Chilled Ramen) / 冷やし中華
Ingredients
- 2 servings ramen noodles dried, frozen, or fresh
- water to cook ramen
- ice water to chill the cooked noodles
Dressing
- 3 tbsp rice vinegar
- 2 tbsp water
- 3 tbsp soy sauce
- 1.5 tbsp sesame oil
- 1/2 tbsp sugar
- pinch salt
- 1 tsp rayu (chili oil) if you want it to be spicier
Toppings
- ham sliced thinly
- cucumber julienned
- 2 soft boiled eggs quartered
- wakame
- kanikama (imitation crab) shredded
- tomato quartered
Instructions
- In a bowl, combine the dressing ingredients and set aside.
- Prepare the ramen noodles according to the package.
- Once cooked, put the noodles immediately into ice water to chill.
- Remove the ramen from the ice water once cooled down and put on a plate.
- Arrange the ingredient on top of the noodles.
- Pour the dressing over, mix, and enjoy!
Notes
Shop this post:
Rice Vinegar
Wakame (Seaweed) / わかめ
Dry Ramen Noodles
Rinka Usuki Bowl (M)
Sesame Oil / 胡麻油
Soy Sauce / 醬油
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