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Hiyashi Chuka

Prep Time:

20 Minutes

Cook Time:

10 Minutes


2 Servings



About the Recipe

This is a dish for those days when the mere thought of eating warm food send your appetite into a spiralling dive. Known locally as Hiyashi Chuka, this dish of cold ramen noodles with ham, egg and vegetables will take the heat off of the sweatiest brow and keep you going through the rest of the day.


4 seafood sticks

80g / 2.8 oz cucumber

3 slices ham (70g / 2.5 oz)

1 large egg

1/2 tsp cornflour

1 tsp water

1 tsp vegetable oil

For the broth:

100ml / 3.5 fl oz water

1 tsp vegetable stock powder

2 tbsp sugar

2.5 tbsp Japanese rice vinegar

3 tbsp soy sauce

1 tsp sesame oil

2 servings of dried or fresh egg noodles

chopped spring onion, chopped shiso leaves or sesame seeds as a garnish (optional)


how to:

to make the broth:

put the water, vegetable stock powder, sugar, vinegar, soy sauce and  sesame oil in a small pan. bring to the boil and simmer for 1 - 2 mins, stirring occasionally - then set aside to cool for at least 15 minutes

whisk the egg, cornflour & water well in a small bowl

heat the oil in a small frying pan. add the egg mixture and make a thin omelette, turning once the bottom has set and before it browns. once the omelette has just set, turn it out onto a plate to cool

slice the cucumber & ham into long matchsticks (long enough to set them up against the bundle of noodles

shred the seafood sticks with your fingers

next, cook the egg noodles according to the instruction on the packet

now the omelette has cooled a littlem cut it into matchsticks as well

place 1/2 of cooked noodles in the centre of each plate

next, lay half of the ham, cucumber, seafood sticks & egg matchsticks around each bundle of noodles 

garnish with your choice spring onions, shiso leaves or toasted sesame

finally , pour half of the broth over each bowl 

your Hiyashi Chuka is now ready to serve

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