Hiyashi Chuka (Chilled Ramen Noodles)

chilled ramen noodles

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Make Hiyashi Chuka at home in just 20 minutes! Chewy ramen noodles tossed in a sweet, sour, nutty, and savory sauce – it’s the best!


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Hiyashi chuka sauce

  • 3 tablespoons plain rice vinegar
  • 1 tablespoon sugar
  • 3 tablespoons soy sauce (or Tamari for gluten free)
  • 1 tablespoon water
  • 1 tablespoon roasted or toasted sesame oil or chili oil
  • 1/2 tablespoon white sesame seeds


  • 12 ounces fresh ramen noodles, or 6 ounces dry ramen noodles (for vegan: use vegan ramen noodles or thin spaghetti – Barilla and De Cecco are both vegan).


  • 2 large eggs, whisked (for vegan: 1 small carrot sliced into thin ribbons or sticks).
  • 1/4 English cucumber, julienned. You can also use 1 kirby cucumber or 1/2 Japanese cucumber
  • 4 cooked shrimp, sliced in half lengthwise (for vegan: half a block of firm tofu, drained and cubed).
  • 1/2 cup shredded iceberg lettuce
  • 2 scallions, thinly sliced on the bias
  • 6 cherry tomatoes, sliced in half, or 1/2 small tomato, cut into 6 wedges
  • Hot Japanese mustard (karashi mustard) – optional but highly recommended!


  1. Whisk all the ingredients for the sauce until the sugar has dissolved, and set aside. 
  2. Brush a medium size pan with a little oil and turn the heat to medium. When the pan is hot, add the whisked eggs and spread them to create a thin crepe. Cook for 1-2 minutes, until the omelette is cooked. Fold each side to the center so the omelette is rectangular shaped. Turn the heat off, transfer the omelette to a cutting board. Let cool for 2-3 minute.
  3. Grab a chef’s knife and slice the omelette into thin strips. Set aside. 
  4. Boil the ramen noodles according to the directions on the package (usually around 2-3 minutes for fresh noodles). 
  5. Drain and rinse under cold water. Drain again well and divide the noodles among two serving bowls. 
  6. Divide the toppings and arrange them nicely on top of the noodles. 
  7. Pour the sauce on top and serve with hot Japanese mustard (karashi mustard).


To make the cooking process even faster, make the sauce ahead of time and keep it in the fridge for up to 1 month.



Keywords: main, brunch

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