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Hiyashi Chuka　冷やし中華

Hiyashi Chuka is one of Japan's most beloved summer dishes. When the weather turns hot, restaurants across Japan proudly display signs that read "Hiyashi Chuka Hajimemashita!" That means "We've started serving Hiyashi Chuka!", a sure sign that summer has arrived.
This refreshing cold noodle dish features Chinese-style noodles topped with crisp cucumber, ham, and thin strips of egg, all brought together with a flavorful sauce. In this recipe, you'll learn how to make two classic versions: one with a light and tangy soy sauce-based sauce and the other with a rich, nutty sesame seed sauce. Both are easy to prepare and perfect for hot summer days.
Although the name includes the word "chuka," meaning Chinese-style, Hiyashi Chuka was actually invented in Japan and has become a summertime favorite, which is enjoyed throughout the country. Simple, colorful, and refreshing, it's an ideal meal when you want something satisfying without turning on the oven.
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Servings: 1 person
Ingredients Method Notes

Ingredients
  

  • 1/2 Japanese cucumber
  • 2 large slices cooked ham
  • 1 large egg
  • 1 tbsp vegetable oil
  • 1/4 cup lemon juice
  • 1/4 cup mentsuyu (Japanese noodle soup base)
  • 2 tsp sesame oil
  • 2 tbsp ground white sesame seeds (surigoma in Japanese)
  • 1 tbsp soy sauce
  • 1 tbsp Japanese rice vinegar
  • 1 tbsp sugar
  • 2 tbsp tahini (or white sesame paste)
  • 1 bunch Chukamen (Japanese ramen noodles)

Method
 

  1. Cut off the end of the cucumber, and rub the cut surfaces together for about 10 seconds and rinse.
  2. Slice the cucumber and cut into thin strips.
  3. Cut 2 slices of cooked ham into thin strips.
  4. Crack 1 egg into a bowl and beat well.
  5. Heat a frying pan with medium heat and add 1 tbsp of vegetable oil. Then add the beaten egg and spread thinly over the pan.
  6. Make a very thin omelet (usuyaki tamago in Japanese). When the surface is almost cooked, flip it over and cook for 1 more minute on very low heat, and then transfer to a cutting board.
  7. For the soy-sauce based sauce, mix 1/4 cup each of lemon juice and mentsuyu (Japanese noodle soup base).
  8. For the sesame seed sauce, combine 2 tsp of sesame oil, 2 tbsp of ground white sesame seeds (surigome), 1 tbsp each of soy sauce, Japanese rice vinegar, and sugar, plus 2 tbsp of tahini, and mix all together well.
  9. Once cooled, cut the omelet into thin strips.
  10. Boil 1 bunch of Chukamen noodles for 4 minutes (or follow the package instructions), taking care to separate the noodles with chopsticks.
  11. Once they are cooked, drain and rinse the noodles well under cold water.
  12. Arrange the noodles nicely on a plate, and then pour the sauce of your choice over the noodles.
  13. Carefully arrange the 3 toppings on top of the noodles.
    It's ready!  We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal!  Itadakimasu!

Notes

  • Japanese cucumbers are highly recommended for this dish due to their crisp texture and mild flavor. If you can’t find Japanese cucumbers, English cucumbers are a good alternative.
  • Chicken can be used as an alternative to ham. Simply boil or steam a piece of chicken tender or chicken breast, then shred it into thin strips before adding it to the topping.
  • You can adjust the dressing to your preference by adding a small amount of water to dilute it.
  • Some people like to garnish this dish by adding sliced tomatoes and/or beni shoga (pickled red ginger), which can add more color and spiciness.