Japanese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Hiyashi Chuka
A chilled ramen dish topped with colorful ingredients and a tart dressing.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Whisk together the soy sauce, rice vinegar, sugar, and sesame oil until the sugar dissolves. Chill this dressing in the refrigerator.
- 2
Make an egg crepe (kinshi tamago): beat the egg with a pinch of salt, pour a very thin layer into a hot, oiled skillet, cook for 1 minute without flipping, remove, and slice into hair-thin strips.
- 3
Prepare the remaining toppings by slicing the cucumber and ham into uniform matchsticks (julienne), and cutting the tomato into thin wedges.
- 4
Boil the fresh ramen noodles for 2-3 minutes until al dente.
- 5
Drain the noodles and immediately rinse them aggressively under cold running water until completely chilled to tighten the texture. Drain thoroughly.
- 6
Mound the cold noodles in the center of a shallow bowl. Arrange the cucumber, ham, egg crepe, and tomato beautifully in a radial pattern on top. Pour the chilled dressing over the dish and serve with a dab of karashi mustard on the side.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving160
Calories
6 g
Protein
13 g
Carbs
10 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Hiyashi chuka is a cold ramen-noodle dish topped with colorful strips of ham, egg, cucumber, and tomato, dressed in a tangy soy-vinegar-sesame sauce. A summer-only menu item at many shops, its appeal is as much the bright radial arrangement as the cool, refreshing flavor.
Listahan note
This version makes a thin egg crepe for the classic golden strips and a from-scratch chilled dressing, with the toppings cut into neat matchsticks for the signature look.
Technique cues
- Cook the egg as a thin crepe and slice it into hair-thin strips (kinshi tamago); this is the dish's signature golden topping.
- Rinse the boiled noodles hard under cold water and ice them, so they are cold and firm rather than warm and soft.
- Cut all the toppings into even matchsticks so they arrange neatly in the classic radial pattern.
Kitchen flow
- Parallel prep
- Chill the dressing and make the egg crepe and matchstick toppings while the noodles cook and cool.
- Make-ahead
- Prep the dressing and toppings ahead; assemble close to serving so the noodles stay cold and the toppings crisp.
- Leftover move
- Toss leftover components into a quick cold noodle salad with extra dressing.
- Cleanup rhythm
- Rinse the noodle pot right away; wipe the crepe pan while warm.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Fresh ramen noodles
The body
Purpose: Springy noodles served cold are the base of the dish.
Handling: Boil al dente, then rinse cold and ice to tighten.
Adaptation: Rice noodles make it gluten-free but change the texture.
Egg crepe (kinshi tamago)
Signature topping
Purpose: Thin golden egg strips are the most recognizable element of hiyashi chuka.
Handling: Cook a thin omelette, cool, and slice into fine strips.
Adaptation: Skip for an egg-free bowl, adding more vegetables.
Ham, cucumber, tomato
The colorful toppings
Purpose: Their colors and textures make the bright radial arrangement and add freshness.
Handling: Cut ham and cucumber into matchsticks and the tomato into wedges.
Adaptation: Cooked chicken, shrimp, or crab stick can replace the ham.
Soy, rice vinegar, sugar, sesame oil
The chilled dressing
Purpose: This sweet-tangy-nutty sauce is what makes hiyashi chuka refreshing.
Handling: Whisk and chill before pouring over the assembled bowl.
Adaptation: Use tamari for gluten-free; a sesame-paste version makes a creamier dressing.
Karashi mustard
The kick
Purpose: A dab of hot Japanese mustard is the traditional sharp accent on the side.
Handling: Serve a small amount on the side to mix in to taste.
Adaptation: A little hot mustard or a dot of wasabi can stand in.
Technique notes
- The cold rinse and ice are essential; warm noodles make a sad, soft version of this summer dish.
- Arrange the toppings in neat sections rather than tossing; the look is part of the appeal.
- Dress it just before serving so the noodles do not sit soaking and soften.
Ingredient swaps
- Gluten-free direction
- Use rice noodles and a tamari-based dressing.
- Vegetarian direction
- Skip the ham and add extra egg, avocado, and vegetables.
- Mustard-free direction
- Skip the karashi or offer a little grated ginger instead.
Serve alongside
- Gyoza
- Edamame
- Japanese pickles
- Quick cucumber salad
- Cold barley tea
- Crisp lager
- Iced green tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate components separately up to 2 days; assemble fresh.
- Serve cold straight from the fridge; no reheating.
- Do not freeze; the fresh toppings and noodles do not hold.
Equipment
- Pot for noodles
- Nonstick pan for the egg crepe
- Sharp knife for matchsticks
- Whisk and bowl for the dressing
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