Cold Ramen (Hiyashi Chuka)

2 Servings
20 Minutes

I had a friend from Japan come over for a lunch date once, and we settled for one of her favourite Japanese meals. I'll have you know, this has immediately become one of my favourite lunch ideas in the world. It may sound complicated, but it took like 20 minutes total to make and the taste...no way to describe it, it was just so full of so many different flavours! I will definitely be adding this to my meal plan as a regular!


Hiyashi Chuka, when literally translated, means "chilled Chinese", but it is actually a traditional Japanese dish. What it is is simply cold ramen noodles with various toppings and a cold ramen dressing, typically eaten on a hot summer day, but I might just eat it all year round..

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Cold Ramen (Hiyashi Chuka)

Recipe details

  • 2 Servings
  • Prep time: 15 Minutes|Cook time: 5 Minutes|Total time: 20 Minutes

Ingredients

For the ramen

For the sauce

Instructions

For the ramen

Boil the noodles according to instructions on the package - immediately after, pour cold water over them, drain and add a few ice cubes so they get really nice and cold
Heat up a large non-stick pan on high heat and melt lots of butter on it - in a small bowl, whisk the eggs with some salt and pepper, then pour them into the pan. Take off heat (yeah, you heard me) and wait until cooked through*
Saute the mushrooms in some butter until browned

For the sauce

Mix the water, sushi vinegar, and soy sauce together, using the 3:1:1 ratio - keep tasting until you like the flavour, add a bit of sesame oil to taste
When the sauce is ready, add a few ice cubes in and let them melt completely before serving
When everything is nicely chilled, place the noodles in a bowl and arrange the toppings as you like. Pour the sauce over the whole thing, and be generous - this is cold ramen after all!

Tips

  • * This only works when you're using 2 eggs on a large pan, as the omelette needs to be really thin for it to cook off heat. Otherwise just make a regular omelette, but do try to make it as thin as possible. Let it cool down and cut into strips
  • Do NOT substitute sesame oil with other oils, I tried that once and it was a disaster. Rather skip it all together if you don't have it.

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