Cold Ramen Salad
Quick answer
Hiyashi chuka is a Japanese chilled noodle dish where ramen noodles cooked and thoroughly cooled in ice water are topped with colorful shredded garnishes and drizzled wit...
What makes this special
- Chilled ramen noodles and a tangy soy-vinegar dressing define this hiyashi chuka salad.
- Color-coded toppings arranged in rows give the dish its visual signature
- Sauce poured over rather than tossed keeps each topping's distinct flavor
Key ingredients
Core cooking flow
- 1 Beat 2 eggs until smooth, then cook them in a thin layer over medium-low heat.
- 2 Slice 80g ham and 1 cucumber into strips close to the egg thickness for even eating.
- 3 Combine 3 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp sugar, 1 tbsp sesame oil, and 1 tsp sesame seeds.
Hiyashi chuka is a Japanese chilled noodle dish where ramen noodles cooked and thoroughly cooled in ice water are topped with colorful shredded garnishes and drizzled with a tangy soy-vinegar dressing. The dressing of soy sauce, rice vinegar, sugar, and sesame oil combines salt, sharpness, and sweetness; because it is poured over rather than used as a broth, the individual character of each topping stays distinct. The noodles must be chilled in ice water after boiling to achieve the firm, springy texture that holds up against the dressing without going limp, and tossing them lightly with sesame oil prevents clumping before plating. Thin strips of egg crepe, ham, cucumber, and tomato arranged by color create a visually striking presentation, and each chopstickful delivers several contrasting textures at once. In Japan this dish is a summer fixture, and at home it is a practical way to use leftover ingredients. A variation whisks mayonnaise into the dressing, which softens the acidity and adds a creamy body to the sauce.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Beat 2 eggs until smooth, then cook them in a thin layer over medium-low heat.
Let the egg crepe cool fully before slicing it into 0.3cm strips so it holds its shape cleanly.
- 2Prep
Slice 80g ham and 1 cucumber into strips close to the egg thickness for even eating.
Cut 1 tomato thinly, keeping excess juice off the board so the noodles do not become watery.
- 3Season
Combine 3 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp sugar, 1 tbsp sesame oil, and 1 tsp sesame seeds.
Stir until the sugar dissolves completely, then chill the dressing while preparing the noodles.
- 4Heat
Boil 2 servings of ramen noodles for 30 seconds less than the package time.
Stir with chopsticks as they cook so the strands separate, and stop while the center still feels slightly firm.
- 5Heat
Move the cooked noodles straight into ice water and rinse thoroughly.
When they are cold and the surface starch is washed away, drain well in a colander so the dressing does not get diluted.
- 6Step
Place the drained noodles in serving bowls and arrange the egg, ham, cucumber, and tomato by color on top.
Pour the dressing evenly just before serving so the noodles stay springy, not swollen.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
More Noodles →Based on shared ingredients and meal pairing
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Roasted Kabocha Miso Nut Salad
Kabocha squash is sliced into half-moons and roasted in a hot oven until the cut surfaces caramelize and the flesh turns chestnut-soft and dry in the best possible way. The dressing combines white miso, rice vinegar, and maple syrup into a mixture where salt, acid, and a restrained sweetness reinforce each other and amplify the roasted squash underneath. Arugula provides the peppery, slightly bitter base that keeps the salad from tipping too sweet. Chickpeas add lean protein and a firm, satisfying chew that holds up against the tender squash. Walnuts, crushed roughly rather than chopped fine, contribute crunch and a deep, roasted nuttiness that layers well with the soft squash in each forkful. The contrast between textures, tender squash against resistant walnut, is what makes this salad interesting across every bite. Autumn kabocha, at the peak of its natural sugar content, delivers the most pronounced sweetness, and the dish is filling enough to stand as a vegetarian main course with nothing else alongside it. If using refrigerated squash, adjust oven time and temperature to ensure even caramelization.
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Korean Thistle Greens Pickles
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