Glass plate of chilled noodles topped with rows of egg ribbons, cucumber sticks, ham strips, tomato slices, bean sprouts, wakame and mustard — Photo: Ocdp · CC0 · Wikimedia Commons

Japanese · Lunch · Dinner

Hiyashi Chuka (Chilled Ramen Salad)

Name: Hiyashi Chuka (Chilled Ramen Salad)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 2 bundles (about 160 g) dried ramen noodles (wheat, chuka-style); 8 cups water (for poaching and boiling); 1 small skinless chicken breast; 2 large eggs; 1 tsp vegetable oil; 2 thin slices extra-lean ham, sliced; 1 medium cucumber; 1 medium tomato; 1 cup bean sprouts; 2 tbsp reduced-sodium soy sauce; 3 tbsp rice vinegar; 2 tbsp cold water (for dressing); 2 tsp sugar; 2 tsp toasted sesame oil; 1 tsp fresh ginger, finely grated; 1 tsp toasted sesame seeds; 1/2 tsp Japanese hot mustard (karashi)

冷やし中華

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Springy chilled ramen noodles topped with ribbons of thin omelette, tender poached chicken, a little lean ham, crisp cucumber, juicy tomato and bean sprouts, all dressed in a tangy soy, vinegar and sesame sauce. A refreshing Japanese summer favourite, lightened with extra vegetables and a lower-salt, lower-sugar dressing.

Prep: 20 min
Cook: 30 min
Total: 50 min
Serves: 2

Easy

30%

Per serving608kcal30% of a 2,000 kcal day

38gProtein

73gCarbs

18gFat

5gFiber

Calories come from: Carbs 48% · Fat 27% · Protein 25%

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Ingredients

For 2 servings

2 bundles (about 160 g)dried ramen noodles (wheat, chuka-style)
8 cups2,000 gwater (for poaching and boiling)
1 small100 gskinless chicken breast
2 large100 geggs
1 tspvegetable oil
2 thin slices40 gextra-lean ham, sliced
1 medium200 gcucumber
1 medium150 gtomato
1 cup100 gbean sprouts
2 tbsp32 greduced-sodium soy sauce
3 tbsp45 grice vinegar
2 tbsp30 gcold water (for dressing)
2 tsp8 gsugar
2 tsp9 gtoasted sesame oil
1 tsp5 gfresh ginger, finely grated
1 tsptoasted sesame seeds
1/2 tspJapanese hot mustard (karashi) (optional)

Steps

1
In a jar, whisk the soy sauce, rice vinegar, 2 tbsp cold water, sugar, sesame oil and grated ginger until the sugar dissolves, then chill.
2
Bring the 8 cups of water to a boil in a large pot, add the chicken breast, lower to a gentle simmer and poach 12-15 minutes until cooked through to 74 °C / 165 °F.
3
While the chicken poaches, beat the eggs until smooth.
4
Heat a nonstick pan over medium-low heat and brush with half the oil.
5
Pour in half the egg, swirl into a thin layer and cook about 1 minute until just set, then flip briefly and slide out.
6
Repeat with the remaining oil and egg so the eggs are fully set with no runny parts.
7
Let the omelettes cool, roll them up and slice into thin ribbons.
8
Lift the chicken out, let it cool, then shred it into thin strips.
9
Return the pot of water to a rolling boil and blanch the bean sprouts for 1 minute, lift out with a slotted spoon and cool under cold running water.
10
Add the noodles to the same boiling water and cook according to the package, usually 3-4 minutes.
11
Drain the noodles, rinse well under cold running water until fully chilled, and drain thoroughly.
12
Cut the cucumber and ham into thin matchsticks and the tomato into wedges.
13
Divide the noodles between two plates and arrange the egg, chicken, ham, cucumber, tomato and bean sprouts in neat rows on top.
14
Pour the chilled dressing over, sprinkle with sesame seeds and add a dab of mustard on the side if using.

Swaps, storage and make-ahead

Swaps

Leave out the chicken and ham and add extra egg ribbons or strips of firm tofu for a meat-free version.
Use thin strips of lettuce or extra cucumber in place of some of the noodles for a lighter plate.
Swap the ham for more shredded poached chicken if you prefer less processed meat.
For a gluten-free version, use 100% buckwheat soba or rice noodles and tamari labelled gluten-free, choose ham labelled gluten-free, and check that your mustard is labelled gluten-free too.

Storage

This dish is best eaten fresh, as the noodles turn soft and the cucumber and tomato go watery. If you have leftovers, refrigerate the noodles, toppings and dressing separately within 2 hours and eat within 1 to 2 days; do not freeze.

Make ahead

Make the dressing, poach and shred the chicken, and cook and slice the omelette up to 2 days ahead, keeping each in a covered container in the fridge. Cook and rinse the noodles and cut the vegetables just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenEggsSoySesameMustard

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (1,493 g)	Per 100 g
Calories	608 kcal	41 kcal
Protein	37.7 g	2.5 g
Carbohydrates	73 g	4.9 g
of which sugars	11.5 g	0.8 g
Fiber	5.4 g	0.4 g
Fat	18.4 g	1.2 g
of which saturated	4.1 g	0.3 g
Sodium	977 mg	65 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.