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Hiyashi Chuka Noodles

Hiyashi chuka noodles are a common Japanese cold salad that's always great to eat when the weather is hot.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine asian
Servings 2 people
Calories 1129.9 kcal

Equipment

  • 1 Small Mixing Bowl For preparing the dressing
  • 1 Saucepan For cooking the ramen noodles
  • 1 Nonstick Skillet For cooking the egg crepe
  • 1 Whisk For mixing the dressing and beating the egg
  • 1 Cutting Board and Sharp Knife For slicing and julienning ingredients

Ingredients
  

Main

  • 5 tablespoons chicken stock
  • 3 tablespoons soy sauce
  • 3 tablespoons white vinegar
  • 2 tablespoons white sugar
  • 1 teaspoon sesame oil
  • ½ teaspoon chili oil Optional
  • 2 3 ounce packages ramen noodles
  • 1 large egg beaten
  • 1 slice cooked ham cut into thin strips
  • 1 carrot grated
  • ½ cucumber julienned
  • ¼ sheet nori cut into thin slices
  • 1 tablespoon hot Chinese mustard Optional

Instructions
 

  • Combine chicken stock, soy sauce, vinegar, sugar, sesame oil, and chili oil in a small bowl, stirring until sugar dissolves.
  • Bring a saucepan of water to a boil. Cook ramen noodles in the boiling water for 2 minutes. Drain immediately; refrigerate noodles until cold.
  • Meanwhile, heat a small nonstick skillet over medium heat. Pour in beaten egg and tilt the skillet until egg thinly coats the bottom of the skillet and is firm; fold egg in half and remove from the skillet. Slice cooked egg into thin strips.
  • Divide cold noodles between serving plates; top with separate piles egg, ham, carrot, and cucumber. Pour soy sauce mixture over top; sprinkle with nori. Serve with hot mustard on the side.

Notes

Achieving perfectly chilled, al dente noodles is paramount; ensure immediate draining and thorough chilling to prevent clumping. For the dressing, taste and adjust the sweet, sour, and umami balance; a dash of rice vinegar or a pinch more sugar can refine it. The egg should be cooked into a very thin, uniform crepe for elegant slicing—a light hand and quick tilt of the skillet are key. Consider blanching or lightly pickling the cucumber for an extra textural pop. Precision in slicing ingredients not only aids presentation but also ensures an even distribution of flavors in each bite. Quality chicken stock makes a noticeable difference.