|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 2g||9%|
|Total Sugars 12g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Hiyachi Chuka literally means “chilled Chinese.” However, it is a Japanese dish with chilled ramen noodles and various colorful toppings. Popular toppings include strips of egg crepes, cucumber, ham, boiled chicken, boiled bean sprouts, tomatoes, beni shoga (pickled red ginger), and imitation crab. Soy sauce or sesame-based dressing is poured over the noodles and toppings.
This is a common cold noodle salad in Japan, and always great to eat when the weather is hot. Restaurants in Japan usually serve them during the summer.
This recipe uses dried chukamen noodles. In Hiyashi Chuka, cooked noodles are not put in hot soup. The noodles don’t get cooked and softened further by hot liquid, so dried chukamen works for this recipe. The great thing about dried noodles is that they are easier to find at a lot of local stores in the US or online. They also have a long shelf life, so it is great to keep in your pantry. They are usually packaged similarly to dried udon or soba noodles.
Toppings are usually thinly sliced meat and vegetables and you can add anything you like. Even small tonkatsu (deep fried pork) can be great if you don’t mind the extra work. Crunchy vegetables like carrots and daikon radish and leafy vegetables like lettuce will work nicely, too.
Before you eat, you can add extra vinegar to the table if you like. Karashi, Japanese hot yellow mustard (not western mustard like Dijon) will give a little kick to the dish.
1 teaspoon sugar
2 large eggs, beaten
4 packages chukamen noodles
1/4 lb sliced ham or chicken breasts
1 cucumber, julienned
1/3 cup water
3 tablespoons Japanese rice vinegar
2 tablespoons soy sauce
3 tablespoons sugar
1 teaspoon sesame oil
For Sides and Toppings:
Beni shoga (pickled red ginger), for garnish
Nori (dried seaweed) strips, for garnish
Roasted white sesame seeds, for garnish
Karashi mustard, optional
Gather the ingredients.
Add sugar to beaten egg and mix well.
Heat oil in a skillet over medium heat and pour about one-quarter of the egg mixture in the skillet. Spread egg thinly and fry until done. Repeat, making a total of four thin, round omelets, like crepes.
Slice omelets into thin strips.
Boil water in a large pot and add chukamen noodles. Boil, following the package instructions. Drain and cool noodles in cold water. Drain well.
Combine all dressing ingredients together and stir well.
Put chilled noodles onto individual plates. Arrange cucumber, ham, and egg strips on the noodles.
Garnish with beni shoga. Pour dressing over noodles just before serving. Sprinkle with nori and sesame seeds.
- Pre-packaged hiyashi chuka noodles can be found at Asian grocery stores, although the dressing that's included has lots of MSG and preservatives. For a healthier option, you can easily make the dressing at home yourself. This recipe includes a basic hiyashi chuka with soy sauce flavored sour dressing.