Hiyashi Chuka (Japanese Cold Ramen)
I am so excited to share this Hiyashi Chuka recipe with you! It's a dish my mom used to make me as a kid during the hot summers and I still enjoy it every year when the temperatures start to rise. It's a great option if you want to spend minimal time over the stove and crave something cold and refreshing. This recipe uses the traditional toppings of ham, cucumber and eggs, but it is very customizable so if you can switch up the toppings however you like!
Ingredients
- 2 servings hiyashi chuka noodles (6oz each)
- ½ English cucumber
- 6 thin slices of deli ham
- 2 eggs, beaten
- 1 tbsp water
- 1 tsp sugar
- 1 tbsp vegetable oil
- pickled red ginger (beni shyoga) optional
For the Soy Dressing
- 2 tbsp hot water
- 2 tbsp sugar
- ⅓ cup soy sauce
- ¼ cup rice vinegar
- ½ tbsp sesame oil
- a few drops of chili oil, optional
Instructions
- Start by making the sauce. In a mixing bowl, combine the hot water and sugar. Whisk until the sugar dissolves completely.
- Add in the soy sauce, vinegar, sesame oil, and chili oil if you desire. Whisk to combine.
- Cover the bowl and refrigerate until serving time.
- Next, make the thin egg crepe. Whisk the eggs, sugar, and water together until well combined.
- In a large nonstick frying pan, heat the vegetable oil over high heat until shimmering.
- Pour in the egg mixture and quickly turn the pan to coat the bottom. Cook for 1-2 minutes until the top is set.
- Once the top of the egg is set, flip it over and cook the other side for another 1 minute or so until cooked. Remove from heat and set aside to cool. Pat a paper towel on it to absorb any extra oil.
- While the egg crepe is cooling, diagonally slice the cucumber so you have elongated oval slices. Then, finely julienne those oval slices to get thin strips. Set side.
- Lay the ham slices so they are stacked together. Finely julienne the ham into thin strips.
- Thinly slice the egg crepe into julienne slices.
- Bring a pot of water to a boil. Add the hiyashi chuka noodles and separate them in the water using chopticks or tongs. Cook for 2-3 minutes until al dente. (I normally will take them off the heat in the last minute- they cook very fast!)
- Drain the noodles in a colander and immediately rinse with cold running water. (Tip: I like to prepare a bowl of ice-water to dip my rinsed noodles in- totally optional but it chills them faster!)
- Divide the drained noodles among serving dishes. Arrange the toppings onto each plate and garnish with the pickled ginger, if desired. Serve with the chilled dressing on the side. Enjoy!
Tried this recipe?Let us know how it was!