Hiyashi Chuka Noodles

    35 mins

    This is a common cold noodle salad in Japan, and always great to eat when the weather is hot. Enjoy!

    24 people made this

    Serves: 2 

    • 3 tablespoons (45ml) soya sauce
    • 2 tablespoons caster sugar
    • 3 tablespoons (45ml) white vinegar
    • 5 tablespoons (75ml) chicken stock
    • 1 teaspoon sesame oil
    • 1/2 teaspoon chili oil
    • 2 (90g) packages ramen noodles
    • 1 egg, beaten
    • 1/2 large cucumber, julienned
    • 1 medium carrot, grated
    • 1 slice cooked ham, cut into thin strips
    • 1/4 sheet nori, cut into thin slices
    • 1 tablespoon hot Chinese mustard

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Mix the soya sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl, and stir until the sugar dissolves. Set aside.
    2. Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2 minutes. Drain immediately, and refrigerate noodles until cold. Meanwhile, heat a small nonstick skillet over medium heat. Pour in the beaten egg and tilt the pan to thinly coat the bottom with egg. When firm, fold the egg in half and remove from the pan. Slice into thin strips.
    3. To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot, and ham. Pour the sauce over the top and sprinkle with crumbled nori. Serve with a touch of hot mustard on the side.

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    Reviews in English (23)


    This was really tasty and light. I subbed the dressing for this recipe: 1/3 cup water / 3 Tbsp rice vinegar / 2 Tbsp soy sauce / 3 Tbsp sugar / 1 tsp hot sesame chili oil. And used honey roasted turkey instead. No chinese mustard also, but I think that might be good.  -  07 Nov 2009  (Review from Allrecipes US | Canada)


    I've been looking for a good cheap ramen noodle cold salad and this is the one! I've been on a very tight budget so all I have for it is green onion when it comes to veggies but I decided to try it anyway. Instead of chili oil, I used Sriracha sauce and it turned out beautifully! Thank you so much for sharing this recipe!  -  24 May 2012  (Review from Allrecipes US | Canada)


    Loved it! I used thinly sliced pork and cut up some cooked shrimp. There can be so many variations to personalize to your tastes. I put toppings in separate ramikins so everyone could choose what they wished. I also used green onions, sesame seeds and a touch of fresh ginger. Delicious, a keeper!  -  16 Aug 2008  (Review from Allrecipes US | Canada)