Chill Out with Hiyashi Chuka: Japanese Cold Noodle Perfection
Hiyashi Chuka, or Japanese chilled noodles, is the perfect dish for those sweltering summer days when you crave something light, refreshing, and packed with flavor. This dish brings together tender somen noodles, crisp vegetables, savory toppings, and a tangy-sweet dressing to create a bowl of pure summer comfort. Let’s dive into this recipe that serves four and will transport you straight to Japan!
Hiyashi Chuka Recipe
Ingredients
For the Noodles
180g dried somen noodles
Toppings (for 4 servings)
4 slices of deli ham, sliced into matchsticks
2 eggs (prepared as a Japanese omelette, sliced thinly with a touch of shoyu)
100g cucumber, thinly sliced with seeds removed
120g carrots, peeled and thinly sliced
6 soy and sugar-marinated shiitake mushrooms (see below for preparation)
Red ginger, sliced into matchsticks
2 soft-boiled eggs (halved)
Japanese mustard (optional)
Garlic paste (optional)
Soy & Sugar-Marinated Shiitake Mushrooms
6 shiitake mushrooms, thinly sliced
1/2 cup water
1/2 tbsp sugar
1/2 tbsp soy sauce
Simmer the mushrooms in the water, sugar, and soy sauce until the liquid is almost gone. Set aside to cool.
For the Dressing (Soup)
1/2 cup chilled prawn and pork stock (optional but highly recommended for extra depth Check my prawn stock recipe here)
4 tbsp rice vinegar (44g)
16g sugar
1 tsp sesame oil
2 tbsp shoyu (soy sauce) with a splash of rice wine and mirin
Instructions
1. Cook the Noodles
Bring a large pot of water to a rapid boil (fill it halfway to ensure the noodles don’t become slimy).
Add the dried somen noodles and give them a gentle swirl with chopsticks.
Turn off the heat, cover the pot with a lid, and let the noodles sit for exactly 3 minutes.
Transfer the noodles to a bowl of ice-cold water to halt the cooking process.
Massage the noodles gently in the cold water to remove any excess starch or slime. Leave them in the cold water until ready to serve.
2. Prepare the Toppings
Japanese Omelette: Beat 2 eggs with a splash of shoyu, cook thinly in a nonstick pan, and slice into fine strips.
Marinated Shiitake Mushrooms: Follow the instructions above.
3. Make the Dressing
In a small bowl, whisk together the rice vinegar, sugar, sesame oil, shoyu, and chilled prawn-pork stock. Keep it cold in the refrigerator until serving.
4. Plating the Dish
Drain the noodles well and place them in a bowl or deep plate.
Artfully arrange the toppings in small bunches over the noodles: ham, omelette strips, cucumber, carrots, shiitake mushrooms, red ginger, and half a soft-boiled egg.
Pour the chilled dressing over the noodles just before serving.
Add a dollop of Japanese mustard and garlic paste on the side for an extra kick, if desired.
Why You'll Love This Dish
The delicate somen noodles soak up the tangy dressing beautifully, while the vibrant toppings provide a delightful medley of textures and flavors. The umami-packed prawn and pork stock elevates the dish, making it extra special. Perfect as a light lunch or a crowd-pleasing summer dinner, this Hiyashi Chuka will leave you refreshed and satisfied.
Ready to level up your summer cooking game? This chilled noodle dish is a must-try! Let me know how yours turns out in the comments below. Happy cooking!
