Hiyashi Chuka (Cold Ramen) | Easy Japanese Recipes at JustOneCookbook.com

Hiyashi Chuka (Cold Ramen)

Course: Main Course
Cuisine: Japanese
Keyword: cold noodle, noodle salad
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 3
Author: Nami
Cool down and relax with this Japanese Cold Ramen dish called Hiyashi Chuka. It's a bright, flavorful, fun way to experience the magic of ramen on a hot summer day!
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Ingredients

Noodle Dressing:

For Shredded Egg Crepe:

  • 2 large eggs (beaten)
  • 2 tsp sugar
  • ¼ tsp salt (kosher or sea salt; use half if using table salt)
  • neutral flavor oil (vegetable, canola, etc)

For toppings:

Other topping options:

Noodles:

  • 3 package ramen noodles (1 package = 6 oz) (or chukamen noodles, See Notes) (GF Ramen Noodles)

Instructions

  1. Gather all the ingredients.

    Hiyashi Chuka Ingredients
  2. Combine all the noodle dressing ingredients in a medium bowl and whisk all together. You can keep it chilled in the refrigerator.
    Hiyashi Chuka 1
  3. For eggs, you make thin egg crepe and cut into thin strips (Kinshi Tamago). If you want to make super thin crepe, follow my recipe here (How To Make Shredded Egg Crepe). Whisk together the eggs, sugar and salt. Heat the oil in the pan over medium heat. Pour the egg mixture into the pan and cook on both sides.
    Hiyashi Chuka 2
  4. Cool the crepe and slice into very thin strips.
    Hiyashi Chuka 3
  5. For shrimps, bring a small pot of water to a boil. Add sake and shrimp and cover with the lid. The alcohol in the sake will help remove the smell and tender the meat. Turn off the heat when the color of shrimp started to change and let it cook with remaining heat. Do not overcook otherwise shrimp will become hard. Transfer shrimps to a plate and let them cool.
    Hiyashi Chuka 4
  6. Cut all the topping ingredients.
  7. For the noodles, bring a pot of water to a boil and add the noodles, separate the noodles before dropping into water. Cook according to package directions. Drain the water and rinse the noodles to remove starch. Soak the noodles into a bowl of ice water to cool. Drain completely and divide the noodles on plates/bowls.
    Hiyashi Chuka 5
  8. Place all the toppings and pour the dressing before serving. Serve with karashi hot mustard and pickled ginger on the side, if desired.

Recipe Notes

Ramen noodles: I used GF Ramen Noodles.

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.