Hiyashi Chuka Soba Isn’t Your Typical Ramen Noodle Dish

Hiyashi Chuka Soba

While it literally translates to “chilled Chinese noodles”, Hiyashi Chuka Soba isn’t actually a Chinese dish. Nor does it include buckwheat soba noodles. During the sweltering summers in Japan, noodles such as soba and udon are traditionally served cold. It’s not a big surprise then that ramen (also known as chuka soba) turned into a cold noodle salad with a tangy sesame vinaigrette.

Like its older sibling ramen, hiyashi chuka’s origins are a bit fuzzy, but it’s become a ubiquitous dish served at ramen restaurants all over Japan during the summer.

Since fresh ramen noodles are tough to find in the US, I’ve substituted dried udon noodles, but really any kind of Asian noodle will work just fine. You can put just about anything you want on top, including leftover cuts of meat, ham, or even salami. Thinly sliced egg and a rainbow of vegetables rounds out the toppings along with the tart piquant sauce that soaks into the toppings and noodles beneath.

Hiyashi Chuka Soba

Hiyashi Chuka Soba

Like its older sibling ramen, hiyashi chuka’s origins are a bit fuzzy, but it’s become a ubiquitous dish served at ramen restaurants all over Japan during the summer. Enjoy this recipe from Marc Matsumoto of No Recipes. See the full post at the Fresh Tastes Blog.

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Ingredients

  • 2 bunches dried udon noodles
  • 1/4 hothouse cucumber seeded and julienned
  • 2 teaspoons rice vinegar
  • 1/4 teaspoon salt
  • 3 slices of ham julienned
  • 1 egg
  • 4 cherry tomatoes sliced in half
  • 3 tablespoons water
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon kosher salt (halve if using regular salt)
  • 1/2-1 teaspoon chili sesame oil (optional)

Directions

  1. Put the cucumber, 2 teaspoons of rice vinegar and 1/4 teaspoon of salt in a bowl and let it sit.
  2. Whisk the egg with a pinch of salt until the yolk and white are well incorporated. Heat a non-stick frying pan over medium heat until hot. Wet a paper towel with vegetable oil and spread a thin layer of oil onto the pan. Pour just enough egg into the pan to form a thin crepe. Once set, use a spatula to flip and cook the other side until just set. Transfer to a cutting board and repeat until you’ve used all the egg. Stack the egg “crepes” and roll them together. Use a sharp knife to slice the egg as thinly as possible.
  3. Boil the udon noodles according to the package directions. When the noodles are done, drain in a colander and run cold water over them until they are at room temperature. Add the noodles to a bowl of ice water to chill the noodles, and then drain well in a colander.
  4. Add the water, soy sauce, sugar, rice vinegar, sesame oil, salt, and chili sesame oil into a bowl and whisk together.
  5. Split the noodles between two bowls and top with the pickled cucumber, ham, egg, and tomatoes. Pour the sauce over the noodles to taste.

Yield: 2 servings


Marc Matsumoto is the food blogger behind Fresh TastesMarc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.

  • Mmanao

    That picture doesn’t seem to go with the recipe.

  • michiko

    Ingredients: it should not be “Udon” noodles. Udon is thick, white, wheat flour noodles. this is chuka soba which is ramen noodles.

  • http://kibblesbits.wordpress.com/ Ann

    Udon noodles are NOT ramen noodles.

  • Kateyrulez

    Did you read the article it clearly states why Udon is used. “Since fresh ramen noodles are tough to find in the US, I’ve substituted dried udon noodles, but really any kind of Asian noodle will work just fine.” Reading comprehension is not your forte.

  • Blaclilac

    It said he substituted with Udon noodles… then went on to add that you can use anything you like…hence the pic of differing veggies and meats on the noodles!!

  • Thaidiamond

    Looks tasty. I don’t think Udon is a good substitute for ramen, though. They are thicker. Glass noodles or even angel hair pasta would be a better choice. I think I might also substitute fish or shrimp for ham and add sesame seeds and little lime juice.

  • Guest

    Is it up to everyone to correct this person’s creation? Make your own using his ideas and leave your banter somewhere else. You all are acting pretty entitled when it’s just a simple dish, you don’t HAVE to eat it or follow what he created. A recipe is just a guide, you’re the creator. Remember that the next time you try to degrade someone’s recipe.

  • mmmyummyhoney!

    It’s just the noodle he used in his recipe. Doesn’t mean he can’t read.

  • Tesa Hayashi

    That’s “Hayashi,” not “Hiyashi.”

  • Aimeehunter

    This looks amazing! I’ve been creating lots of salads like this for summer. Eager to try this one. – anatomyoffood.com

  • Soher529

    I get the “be creative” with the ingredients, but I’d like to know what else he added for the picture.

  • Dan

    Keep the good job Mac !

    Thanks for your work !

  • atn408

    “You can put just about anything you want on top, including leftover cuts of meat, ham, or even salami. Thinly sliced egg and a rainbow of vegetables rounds out the toppings along with the tart piquant sauce that soaks into the toppings and noodles beneath.”

    I think the meat in the photo is bulgogi.

  • guest

    uh, no, it’s “hiyashi”