Refreshing Hiyashi Chuka (Japanese Cold Noodles)

Beat the summer heat with Hiyashi Chuka, a refreshing Japanese chilled ramen dish topped with vibrant strips of cucumber, ham, and egg omelet tossed in a savory sesame-soy dressing.

Ingredients

• 1 whole cucumber
• 1 pinch salt
• 1 cup cherry tomatoes
• 1 block ham
• 2 whole eggs
• 1 splash white dashi
• 2 tbsp sugar
• 3 tbsp rice vinegar
• 3 tbsp soy sauce
• 2 tbsp water
• 1 tbsp sesame oil
• 1 tsp chicken bouillon powder
• 2 packages Chinese-style noodles

Instructions

1. 1Slice the Cucumber

   

   Take a whole cucumber and carefully cut it into thin slices using a sharp kitchen knife on a wooden cutting board. Continue by stacking or arranging the slices to slice them into fine, uniform strips.

   Tip: Keep your fingers curled inward like a claw to protect them while slicing.
2. 2Salt and Massage Cucumber

   

   Transfer the shredded cucumber strips into a clean glass bowl. Sprinkle a small amount of salt evenly over the cucumber strips, then gently massage them by hand to draw out excess moisture.

   Tip: Allow the salted cucumbers to sit for a few minutes before squeezing out the liquid for a crispier texture.
3. 3Cut Cherry Tomatoes

   

   Place fresh cherry tomatoes on the cutting board and use a kitchen knife to cut them into small, bite-sized pieces or halves depending on preference.

   Tip: Use a sharp serrated or utility knife to easily slice through tomato skin without squishing them.
4. 4Slice the Ham

   

   Take a block of ham and slice it lengthwise into thin, uniform strips that match the size of the cucumber strips.

   Tip: Stack the ham slices flat to cut multiple uniform strips efficiently.
5. 5Crack Eggs and Season

   

   Crack two fresh eggs into a clear mixing bowl, ensuring no shell fragments fall inside. Add a splash of white dashi to enhance the savory flavor profile.

   Tip: Crack eggs on a flat surface rather than the edge of the bowl to avoid pushing shell pieces into the whites.
6. 6Fry the Egg Omelet

   

   Whisk the egg mixture thoroughly, then pour it evenly into a heated non-stick pan. Cook until it forms a thin, delicate sheet or omelet.

   Tip: Swirl the pan immediately after pouring to spread the egg mixture into an even, thin layer.
7. 7Slice the Egg Omelet

   

   Carefully slice the prepared egg omelet into thin, neat strips on a cutting board. These delicate egg ribbons will serve as a classic colorful garnish to top the cold noodles.

   Tip: Let the egg omelet cool completely before slicing to prevent it from tearing or sticking to the knife.
8. 8Mix the Noodle Sauce

   

   Combine sugar, vinegar, soy sauce, water, sesame oil, and chicken bouillon powder in a mixing bowl. Stir the mixture continuously until the sugar is fully dissolved and all the ingredients are well blended together.

   Tip: Stir well to ensure the sugar crystals dissolve completely in the liquids before pouring over the noodles.
9. 9Boil the Noodles

   

   Bring a large pot of water to a rolling boil, then add the packages of Chinese-style noodles. Cook the noodles according to the package instructions until they reach the desired tender texture.

   Tip: Stir the noodles gently right after adding them to the boiling water to prevent them from clumping together.
10. 10Rinse the Cooked Noodles

    

    Drain the cooked noodles in a metal strainer and rinse them thoroughly under cold running water. This cools down the noodles instantly, stops the cooking process, and removes excess surface starch for a better texture.

    Tip: Rub the noodles gently under cold water to ensure they are fully cooled and thoroughly washed.
11. 11Assemble the Ingredients

    

    Place the prepared cold noodles into a serving bowl. Neatly arrange the sliced cucumber, ham, egg strips, and cherry tomato halves on top of the noodles as colorful toppings.

    Tip: Arrange the toppings in separate sections around the bowl for a visually appealing presentation.

Storage & Reheating

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Frequently Asked Questions