Hiyashi Chūka (Cold Ramen Salad)

Hiyashi Chūka is a refreshing, chilled ramen dish that’s perfect for hot days.

It’s light but packed with flavor, thanks to the tangy-sweet soy dressing and the colorful toppings like shredded egg crepe, ham, and crunchy cucumbers.

It’s also super customizable—use whatever toppings you love! This is a great dish to make with kids since they can help arrange the toppings like a work of art.

this recipe!

What You’ll Need

For the Salad:

• 2 servings fresh ramen noodles (or dried, cooked and chilled)
• 2 eggs
• 1 tsp sugar
• 1 tsp soy sauce
• 3 slices ham, cut into thin strips
• 1 small cucumber, julienned
• 4 cherry tomatoes, halved
• 1 tsp sesame seeds

For the Dressing:

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tsp toasted sesame seeds

Pro Tips

1. Rinse the noodles in cold water after cooking to stop them from getting sticky.
2. Make the dressing first so the flavors can blend while you prep the toppings.
3. Thinly slice the toppings for a better texture and even distribution.
4. Use pre-cooked deli ham for convenience, or swap it with shredded chicken.
5. Chill everything before serving for the best refreshing bite!

Tools You’ll Need

• Medium pot (for boiling noodles)
• Strainer
• Small mixing bowl
• Whisk
• Nonstick pan
• Spatula
• Knife & cutting board

Substitutions & Variations

• Protein: Swap ham for shredded chicken, tofu, or imitation crab.
• Noodles: Use soba or even spaghetti if you don’t have ramen.
• Dressing: Add a bit of wasabi or chili oil for a spicy kick.
• Veggies: Try shredded lettuce, carrots, or seaweed for extra crunch.

Make-Ahead Tips

• The dressing can be made up to 3 days ahead and stored in the fridge.
• You can prep the toppings a few hours ahead and chill them.
• Cook the noodles in advance, rinse well, and store them cold.

How to Make Hiyashi Chūka

1. Cook the Noodles

Boil the ramen noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.

2. Make the Dressing

In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, grated ginger, and toasted sesame seeds. Set aside.

3. Prepare the Egg Crepe

Whisk eggs with sugar and soy sauce. Heat a nonstick pan over medium heat and cook a thin layer of egg like a crepe. Let it cool, then slice into thin strips.

4. Slice the Toppings

Cut the ham into thin strips, julienne the cucumber, and halve the cherry tomatoes.

5. Assemble the Salad

Place the chilled ramen noodles in a bowl. Arrange the sliced toppings neatly on top. Drizzle with the prepared dressing and sprinkle with sesame seeds.

Leftovers & Storage

• Best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to one day.
• Keep the dressing separate to prevent the noodles from getting soggy.
• If the noodles clump together, refresh them with a quick rinse in cold water.

Conclusion

Hiyashi Chūka is a fun, refreshing dish that’s as easy to make as it is beautiful. It’s a great way to cool down on a warm day and can be customized with your favorite toppings. Try making it at home and let me know how it turned out in the comments—I’d love to hear your variations and see your creations! 😊🍜