Hiyashi Chuka

Hiyashi chuka is summer in a bowl: cold ramen noodles topped with ribbons of egg, ham, cucumber, and tomato, all dressed in a tangy sesame-soy sauce. It is colorful, refreshing, and endlessly customizable.

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Servings

4 servings

Calories

420

Ingredients

• 300 g fresh ramen noodles
• 2 eggs
• 100 g cooked ham, julienned
• 1 cucumber, julienned
• 1 tomato, thinly sliced
• 2 spring onions, sliced
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 tablespoon toasted sesame seeds
• 1 teaspoon chili oil (optional)

Instructions

1. Whisk the soy sauce, rice vinegar, sesame oil, sugar, and sesame seeds to make the dressing, then chill it.
2. Beat the eggs and cook a thin omelette in a lightly oiled pan, then cool and slice into ribbons.
3. Cook the ramen noodles for 2 to 3 minutes, then drain and rinse under cold water until completely chilled.
4. Divide the noodles between bowls and arrange the egg, ham, cucumber, tomato, and spring onions on top in neat rows.
5. Pour the chilled dressing over each bowl and drizzle with chilli oil if you like.
6. Toss everything together at the table and serve immediately.

Pro tips

• Chill the noodles well — lukewarm noodles make the dressing taste flat.
• Cut the toppings into similar thin strips so every bite has a little of everything.
• Keep the dressing separate until serving so the noodles stay springy.

Frequently asked questions