Hiyashi Chuka : Japanese Noodle Salad

November 30, 2013 at 9:33 pm (Japanese, Recipes) (, , , )

「冷やし中華はじめました!!」 appears in the windows of Japanese noodle houses at the start of spring, welcoming the arrival of warmer weather.  While the cooler months call for steaming hot bowls of ramen and broth, this refreshing dish of chilled ramen is the perfect noodle fix when the mercury rises.

Hiyashi Chuka 2

Toppings for this Japanese noodle salad vary, with popular choices being ham, prawn, sliced tamago omelette, roast pork, cucumber, sweet corn, pickled ginger and tomato, making it a very versatile dish, great for clearing out the fridge at the end of the week.  Typically dressed in a simple, soy based ta-re dressing, you can mix it up by adding roasted sesame paste for a deliciously fragrant and creamy sauce.  Sesame dressing can also be purchased pre-made from Asian grocers.

So here’s my preferred version of an indulgent Hiyashi Chuka, topped with smoked salmon and sesame dressing.

Hiyashi Chuka

Ingredients (serves 2)

  • 300g ramen noodles (buy packaged fresh yakisoba noodles to reduce cooking time)


  • 1 medium tomato, cut into 8 wedges
  • 1 small lebanese cucumber, cut into batons
  • 3/4 cup sweet corn kernels
  • 150g smoked salmon
  • red pickled ginger
  • sesame seeds, lightly toasted
  • wakame rice seasoning

Dressing (can be purchased pre-made)

  • 3 tbsp soy sauce
  • 3 tbsp rice wine vinegar
  • 1 tbsp water
  • 2 tsp mirin seasoning
  • 1 tsp sesame oil
  • 1tsp roasted sesame paste


  1. Cook the noodles according to the instructions on the packet, then refresh in cold water and chill in the fridge until required.
  2. Divide noodles between 2 plates, then add toppings.
  3. To make the dressing, combine all ingredients in a small bowl and whisk with a fork to combine.
  4. Top noodles with dressing to serve.





  1. lmjapan said,

    This looks so good and so simple! I will probably substitute somen noodles since I currently have an overabundance of it in my pantry.

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