Japanese Cold Noodles Recipe (Hiyashi Chuka)
Beat the summer heat with Hiyashi Chuka, refreshing Japanese cold ramen with veggies, egg, and a savory-sweet soy sauce-based dressing. Easy, light, and delicious!
This post is sponsored by GloryLand.
When summer heat hits hard, I always crave something cold and refreshing. Hiyashi Chuka is a cold noodle dish that combines chewy Japanese noodles with a variety of vegetables and a tangy soy sauce-based dressing, creating the perfect balance of flavor and texture. Whether you are looking for a refreshing meal or a light lunch that satisfies, Hiyashi Chuka is the perfect summer dish!
Looking for more refreshing recipes to enjoy on a hot summer day? Check out my Cold Sesame Noodles, Smashed Cucumber Salad with Garlic, and Taro Coconut Sago.
What Is Hiyashi Chuka?
Hiyashi Chuka (冷やし中華) translate to “chilled Chinese style noodles.” It is a unique Japanese cold noodle recipe inspired by Chinese cuisine and often enjoyed during hot summer days. It is made with fresh ramen noodles or sometimes buckwheat noodles, serve cold with colorful toppings like ham, egg, cucumber, and tomatoes, along with a sweet and tangy soy sauce-based dressing.
Popular in homes, restaurants, and even sold as a ready-made meal at Japanese grocery stores, Hiyashi Chuka is a classic summer dish that is easy to customized and quick to make.
Why You’ll Love This Recipe
- Perfect for a hot day – this recipe is cold, crisp, refreshing, and satisfying.
- A complete meal – contains protein, carbs, and veggies in one bowl.
- Easily Customizable – use any of your favorite veggies and proteins.
- Quick Cooking Time – takes less than 15 minutes to make.
Ingredients
You’ll need the following ingredients to make this Japanese cold noodles:
- Noodles: I use GloryLand Buckwheat Noodles – all of their noodles are vegan and gluten-free. It also contains 8 grams of protein per serving. The best part? It only takes 4 minutes to cook!
- Light Soy Sauce
- Rice Vinegar (unseasoned)
- White Sugar
- Sesame Oil
- Sesame Seeds
- Water
- Eggs
- Other Toppings: cucumber, tomato, ham, real or imitation crab meat
See recipe card below for a full list of ingredients and measurements.
How to Make Hiyashi Chuka
- Prepare the Toppings: Julienne cucumber and any other favorite vegies. Slice tomato, ham, and egg. Here I am also using crab meat for protein.
- Prepare the Egg: Cook the egg into a thin omelet in a non-stick pan, then roll it up and slice it into strips. Set aside.
- Cook the Noodles: Add noodles into a pot of boiling water and cook according to package instructions. Once done, immediately transfer the noodles to a bowl of ice water or rinse under cold water. Drain noodles and set aside.
- Make the Dressing: Combine soy sauce, rice vinegar, water, sugar, and sesame oil together.
Hiyashi Chuka Topping Ideas
These are my favorite toppings to serve with Hiyashi Chuka:
- Cucumber
- Tomato
- Ham
- Egg
- Avocado
- Crab Meat or Imitation Crab
- Canned Tuna
- Cooked Shrimp
- Tofu
- Spinach
- Seaweed
Substitutions
- Buckwheat Noodles – can substitute with ramen noodles, soba noodles, or even spaghetti.
- Protein – feel free to use any kind of meat, shrimp, or even imitation crab.
- Vegetarian – go vegetarian with tofu or more vegetables like bell peppers or spinach.
- Spice – if you like spicy, you can add chili oil or wasabi to the dressing.
How to Store and Reheat
To Store: Keep in an airtight container in the fridge for up to 3 days.
To Reheat: This dish is best served cold or at room temperature.
FAQ
- What kind of noodles can I use? I am using GloryLand Buckwheat Noodles in this recipe. If you can’t find buckwheat noodles, you can also use ramen or soba noodles.
- Where can I find the ingredients? Most ingredients are available in Japanese grocery stores or any Asian grocery stores. You can also find most items online.
- Can I make it in advance? Absolutely! Cook the noodles and toppings ahead of time, chill everything and assemble just before serving for the best texture.
More Recipes You’ll Love
Looking for other recipes like this? Try these:
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
Japanese Cold Noodles Recipe (Hiyashi Chuka)
Ingredients
For the Noodles
For the Toppings
- 2 large eggs
- 2 Japanese or Persian Cucumbers
- 2 small tomatoes
- 6 slices ham
- 8 oz fresh crab meat , or 4 imitation crab sticks
- white sesame seeds, for garnish
For the Dressing
- 4 tbsp light soy sauce
- 3 tbsp rice vinegar
- 3 tbsp water
- 2 tbsp white sugar
- 1 tbsp sesame oil
Instructions
Cook the Noodles
- Bring a pot of water to a boil. Add noodles into the boiling water and cook according to package instructions. If you are using GloryLand buckwheat noodles, the boiling time takes 4 minutes.
- Transfer the cooked noodles to a bowl of ice water or rinse them under running cold water to stop the cooking. Drain noodles and set aside.
Prepare the Toppings
- Cook the egg into a thin omelet in an non-stick pan. Then roll the egg and slice it into strips.
- Julienne the cucumber, cut the tomatoes into wedges, and slice the ham into strips. If using imitation crab, separate the crab sticks into thin strips.
Make the Dressing
- In a bowl, combine all dressing ingredients: soy sauce, rice vinegar, water, sugar, and sesame oil. Stir until well combined.
Assemble the Bowl
- Place the cold noodles on a plate or in a bowl. Place all toppings and pour the dressing on top before serving. Sprinkle with sesame seeds. Serve immediately and enjoy!
