How To Make Hiyashi Chuka (Japanese Summer Noodle Dish)-Japanese Taste

How To Make Hiyashi Chuka (Japanese Summer Noodle Dish)

by Mana Sobral

Noodle Summer Main dish Weeknight Dinner Customizable Under 30 minutes

Hiyashi Chuka is a great Japanese dish that’s perfect for hot summer days. It’s a bowl of chilled noodles topped with colorful toppings and is served with a tangy dressing. Just imagine a colorful noodle salad that’s as refreshing as taking a dip in the pool.

Now, here’s where the fun begins. You get to choose your own adventure with the toppings! Crunchy cucumber and carrot strips? Slices of ham? Bits of omelet, chicken, or shrimp? You can go wild and pile on whatever you fancy! The more, the merrier!

Let’s not forget about the fabulous Kinshi Tamago (shredded omelet strips)! The shredded kinshi tamago strips bring a touch of elegance and add a delightful texture to your dish. They’re like little golden ribbons of flavor that will make your Hiyashi Chuka shine even brighter.

Now it’s time to mix it all up, making sure every noodle is coated in that tasty dressing. The result? You’ve got yourself a bowl full of amazing flavors that not only look great but also make your taste buds do a happy dance.

The chilled noodles bring that refreshing coolness, and when you combine them with the toppings and dressing, it’s like a flavor explosion in your mouth. Hiyashi Chuka is a fantastic mash-up of Chinese and Japanese culinary awesomeness that’ll leave you wanting more.

So, why not? Grab yourself a bowl of Hiyashi Chuka and cool down in style. It’s the ultimate summer dish to satisfy your cravings!

Overview

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Total servings: 2

Difficulty: Easy

Ingredients
  • 320g Fresh Ramen Noodles
  • 2 Cucumbers
  • 80g Ham
  • 1 Tomato
  • 70g Imitation Crab Meat
  • 2 Eggs
  • 4 Tbsp Rice Vinegar (for the dressing)
  • 1 tsp Soy Sauce (for the dressing)
  • 4 tsp Sugar (for the dressing)
  • 2 tsp Sesame Oil (for the dressing)
  • Salt, to taste
  • Sesame Seeds (garnish, optional)

Expert's Tip

How To Make Hiyashi Chuka (Japanese Summer Noodle Dish)

If you're running low on time or simply don't want to make kinshi tamago from scratch, no worries! These kinshi tamago strips from Kewpie are the perfect solution. Add flavor and color to not only your Hiyashi Chuka, but to any other summer salad or dish that you wish! The best part about Kewpie's kinshi tamago is that they're soft and moist, just like homemade kinshi tamago. 

Instructions

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1) Gathering the Ingredients

Gather the ingredients for Hiyashi Chuka and the homemade dressing together.

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2) Making the Soy Dressing

In a small cup, combine rice vinegar, soy sauce, sugar, sesame oil, and salt to taste. Mix well and set aside.

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3) Cooking the Noodles

In a large pot, bring water to a boil and add in the noodles. Cook them according to the package's instructions.

When cooked, strain them and rinse well with cold water to stop the cooking process. Set them aside until further use. 

Tip: Add ice cubes to the noodles to help them cool down faster!

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4) Making the Kinshi Tamago Omelet

Beat 2 eggs in a bowl until well blended. 

Heat a non-stick frying pan or regular pan over medium heat and lightly grease it. Spread oil in the pan by using kitchen paper to evenly grease it. 

Pour the beaten eggs into the pan, creating a thin layer. Do not pour the entire egg mixture in all at once! Cook until the eggs are set but still slightly moist on top. Flip the egg “pancake” over using a spatula or chopsticks. Cook briefly on the other side until fully set. (It will only take a few seconds.)

Transfer the cooked egg to a cutting board or put a sushi rolling mat on top of a plate and let it cool a bit. Repeat this process until all of the eggs mixture has been cooked.

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5) Making Kinshi Tamago Omelet Strips

Once you're done making all of your kinshi tamago omelets, it's time to turn them into strips! Use scissors to cut overly dry bits of the omelet off. Then, Cut the eggs in half, and then into quarters.

Slice the egg into thin strips lengthwise. 

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6) Preparing the Other Hiyashi Chuka Toppings

Slice the other toppings (cucumbers, ham, and imitation crab) into thin strips similar in size to the kinshi tamago.

Cut the tomato into wedges.

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7) Assembling Hiyashi Chuka

Once you have prepared all of the toppings, it's time to assemble. Add chilled noodles to a bowl and pile on as many toppings as you'd like.

8) Plating & Garnishing the Hiyashi Chuka

Once you've finished plating your Hiyashi Chuka, all that's left to do is pour over the soy dressing, mix everything together, and enjoy! 

About the author

Mana Sobral
Mana Sobral
Mana is a mother of two who is currently based in Toronto, Canada. While she has called Toronto her home for the past 7 years, she is originally from Wakayama. She holds a bachelor’s degree in Nutrition and gained practical experience working as a dietician in Japan. She is absolutely obsessed with sharing her love for Japanese cuisine. She loves the seasonality of vegetables in Japan and the creativity of plating dishes. She loves writing Japanese recipes and sharing them with people around the world. She prefers to keep her writing style simple and fun, so that everyone, including people who are not particularly keen on reading, can enjoy her articles. In her free time, she loves baking desserts and Japanese breads. She also enjoys participating in Muay Thai classes. 
View articles by Mana Sobral

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