A Sign That Summer Has Arrived in Japan
When summer arrives in Japan, you start seeing signs outside ramen shops that say “Hiyashi Chuka Hajimemashita,” meaning “Hiyashi Chuka is now available.” It’s one of those seasonal traditions that instantly tells everyone the hot weather has arrived. Despite the name, this refreshing dish isn’t have Chinese origins—it was created in Japan and has become one of the country’s most beloved summer meals.
Where the Name “Hiyashi Chuka” Comes From
The name literally means “chilled Chinese-style” in Japanese. “Hiyashi” means chilled, while “chuka” refers to Chinese-style cuisine. The dish is made with Chinese alkaline noodles (chuka noodles), which are the same type of noodles commonly used for ramen, but they’re served cold with a sweet and tangy hiyashi chuka sauce instead of hot broth. Depending on where you live, you may also hear people call it hiyashi ramen or chilled ramen.
A Refreshing Meal You Can Easily Make at Home
If you’ve been searching for an authentic hiyashi chuka recipe, you might be surprised by how simple it is to make at home. The sauce comes together in minutes, while the combination of silky egg, crisp cucumber, ham, and chilled noodles creates the perfect balance of flavors. Whether you call it hiyashi soba or simply a refreshing noodle salad, this colorful dish is perfect for hot summer days.
Ingredients
Chinese alkaline noodles (chuka noodles): 1 bundle
Hot water (for boiling): as needed
Ice water (for cooling): as needed
Sauce:
Vinegar: 1 tbsp
Cold water: 1.5 tbsp
Soy sauce: 1.5 tbsp
Sesame oil: 0.5 tbsp
Sugar: 1/2 tbsp
Toppings:
Egg: 1
Cooking oil: 1 tsp
Sugar: 1 tsp
Salt: a pinch
Ham: 3 slices
Cucumber: 2 oz
Pickled red ginger (beni shoga, optional): as much as you like
Instructions
- Crack the egg into a bowl and beat well with the sugar and salt. Lightly oil a frying pan with the cooking oil. Pour in the beaten egg and spread it into a thin layer. Cook over medium-low heat until set on both sides, then remove and let cool.
- Slice the cooled egg, ham, and cucumber into thin strips.
- In a small bowl, combine the vinegar, cold water, soy sauce, sesame oil, and sugar. Mix until the sugar dissolves to make the hiyashi chuka sauce.
- Bring a pot of water to a boil and cook the Chinese alkaline noodles (chuka noodles) according to the package directions. Drain, transfer to ice water until completely chilled, then drain thoroughly.
- Arrange the chilled noodles on a plate and top with the egg, ham, cucumber, and, if desired, pickled red ginger. Pour the sauce over the top and serve immediately.
Ingredients
Method
- Crack the egg into a bowl and beat well with the sugar and salt. Lightly oil a frying pan with the cooking oil. Pour in the beaten egg and spread it into a thin layer. Cook over medium-low heat until set on both sides, then remove and let cool.
- Slice the cooled egg, ham, and cucumber into thin strips.
- In a small bowl, combine the vinegar, cold water, soy sauce, sesame oil, and sugar. Mix until the sugar dissolves to make the hiyashi chuka sauce.
- Bring a pot of water to a boil and cook the Chinese alkaline noodles (chuka noodles) according to the package directions. Drain, transfer to ice water until completely chilled, then drain thoroughly.
- Arrange the chilled noodles on a plate and top with the egg, ham, cucumber, and, if desired, pickled red ginger. Pour the sauce over the top and serve immediately.
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