Hiyashi Chuka

Hiyashi Chuka, literally "chilled Chinese", is Japan's beloved cold ramen dish that appears on restaurant menus every summer. Chilled wheat noodles are arranged in a bowl with colourful toppings — julienned cucumber, shredded egg omelette, sliced ham or crab stick, and tomato — then dressed with a bright, tangy soy and sesame sauce. The dish is as much about visual arrangement as flavour, evoking the cool elegance of Japanese summer dining.

Serves: 4

Ingredients

Noodles

• 400g (14 oz) fresh or dried ramen noodles (or thin wheat noodles)

Dressing

• 4 tbsp (60ml) soy sauce
• 3 tbsp (45ml) rice vinegar
• 2 tbsp (30ml) sesame oil
• 1 tbsp sugar
• 1 tbsp (15ml) hot water (to dissolve sugar)
• 1 tsp grated fresh ginger
• 1 tsp toasted sesame seeds
• 1 tsp chilli oil (optional)

Toppings

• 3 large eggs
• 1 tsp neutral oil
• 1 pinch salt and sugar
• 1 Lebanese cucumber, julienned
• 200g (7 oz) cooked chicken breast (or 100g crab sticks), shredded
• 2 medium tomatoes, cut into thin wedges
• 50g (1¾ oz) bean sprouts, briefly blanched and chilled
• 2 tsp toasted sesame seeds
• Japanese mustard (karashi), to serve

Instructions

1. Whisk together all dressing ingredients until sugar dissolves. Refrigerate until needed.
2. Beat eggs with a pinch of salt and sugar. Heat a thin-bottomed 20cm pan over medium-low heat, brush with a little oil. Pour in one-third of the egg mixture and swirl to make a thin crêpe. Cook 1–2 minutes until just set, flip briefly, remove and cool. Repeat. Stack the egg crêpes and slice into fine julienne strips (kinshi tamago).
3. Cook noodles according to package instructions, usually 2–3 minutes for fresh or 4–5 minutes for dried. Drain immediately and rinse under very cold running water for 30–60 seconds until completely chilled. Drain thoroughly and divide among 4 bowls.
4. Arrange the toppings decoratively over the noodles: sections of egg julienne, cucumber, chicken, tomato, and bean sprouts, each placed separately in a radial pattern so the colours contrast.
5. Drizzle the chilled dressing over each bowl at the table, or pour over just before serving. Scatter sesame seeds on top and serve with a small dab of Japanese mustard on the side.

Cook's Notes: The visual arrangement of toppings is part of the experience — take time to make each bowl look composed. The noodles must be fully cold and well-drained or the dressing will taste diluted. Make the dressing a day ahead for a more rounded flavour.