Hiyashi Chuka, a delightful Japanese cold noodle dish, is the perfect summer meal. Meaning “chilled Chinese noodles,” this dish is refreshing, colorful, and packed with flavor. Typically enjoyed during the hot months, Hiyashi Chuka features a vibrant array of toppings like julienned vegetables, sliced meats, and a tangy sesame-vinegar dressing. This dish not only satisfies your hunger but also excites your palate with its contrasting textures and harmonious flavors. Whether you’re new to Japanese cuisine or a seasoned food enthusiast, Hiyashi Chuka is a must-try.
Ingredients for Hiyashi Chuka Noodles
For the Noodles and Toppings:
- 300g Chinese-style egg noodles or ramen noodles
- 1 small cucumber, julienned
- 1 medium carrot, julienned
- 100g cooked ham, thinly sliced
- 2 eggs, beaten and cooked into thin omelets, sliced into strips
- 1 small tomato, thinly sliced
- 100g cooked shrimp or imitation crab meat
- 1 sheet nori (seaweed), cut into thin strips
- 2-3 green onions, chopped
- 2 tablespoons sesame seeds, toasted
For the Dressing:
- 4 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 1 tablespoon sake or mirin
- 1 tablespoon grated ginger
- 1 garlic clove, minced
- 1 teaspoon mustard (optional, for a spicy kick)
How to Make Hiyashi Chuka Noodles
1. Prepare the Noodles:
- Bring a large pot of water to a boil. Add the Chinese-style egg noodles or ramen noodles and cook according to the package instructions, typically 3-5 minutes.
- Once cooked, drain the noodles and rinse them under cold running water to stop the cooking process and cool them down. Drain thoroughly and set aside.
2. Prepare the Toppings:
- Cucumber and Carrot: Julienne the cucumber and carrot into thin strips. Set aside in separate bowls.
- Ham: Thinly slice the cooked ham into strips.
- Egg Omelet: Beat the eggs in a bowl. Heat a non-stick skillet over medium heat, lightly grease it, and pour in the beaten eggs. Cook into a thin omelet, then remove from the skillet and let it cool. Once cooled, slice into thin strips.
- Tomato: Thinly slice the tomato.
- Shrimp or Imitation Crab: If using shrimp, ensure they are cooked, peeled, and deveined. If using imitation crab meat, slice into strips.
- Nori: Cut the nori sheet into thin strips.
- Green Onions: Chop the green onions finely.
- Sesame Seeds: Toast the sesame seeds in a dry pan over medium heat until golden brown and fragrant.
3. Make the Dressing:
- In a bowl, combine soy sauce, rice vinegar, sesame oil, sugar, sake or mirin, grated ginger, minced garlic, and mustard (if using). Whisk until the sugar is dissolved and the ingredients are well mixed.
4. Assemble the Dish:
- Divide the cooled noodles into serving bowls or plates.
- Arrange the toppings artfully over the noodles. Place the julienned cucumber, carrot, ham, egg strips, tomato slices, shrimp or imitation crab, and nori strips in sections on top of the noodles.
- Sprinkle chopped green onions and toasted sesame seeds over the assembled dish.
5. Serve:
- Just before serving, drizzle the prepared dressing over the noodles and toppings. Alternatively, you can serve the dressing on the side for each person to pour over their portion.
- Mix well before eating to ensure the dressing coats the noodles and toppings evenly. Enjoy your refreshing Hiyashi Chuka!
About the Main Ingredients
Noodles:
The noodles used in Hiyashi Chuka are typically Chinese-style egg noodles or ramen noodles. These noodles are known for their slightly chewy texture, which holds up well when chilled. They are an excellent base for the dish, absorbing the flavors of the dressing while providing a satisfying bite.
Cucumber and Carrot:
Cucumber and carrot add a refreshing crunch to Hiyashi Chuka. Cucumbers, with their high water content, are particularly cooling and hydrating, making them ideal for a summer dish. Carrots add a slight sweetness and vibrant color, enhancing the visual appeal of the dish.
Ham and Shrimp/Imitation Crab:
The protein elements in Hiyashi Chuka vary, but ham and shrimp or imitation crab are common choices. Ham brings a savory, smoky flavor, while shrimp or imitation crab adds a touch of sweetness from the sea. These proteins make the dish more substantial and provide a variety of textures.
Egg Omelet:
The thin egg omelet strips add a delicate, slightly sweet component to the dish. Eggs are a common ingredient in Japanese cuisine, often used to add richness and color. The omelet strips also contribute to the overall aesthetic of the dish with their bright yellow hue.
Nori:
Nori, or seaweed, adds an umami-rich element to Hiyashi Chuka. Its slightly briny flavor complements the other ingredients, while its crispy texture contrasts nicely with the soft noodles and tender proteins.
Sesame Seeds:
Toasted sesame seeds contribute a nutty flavor and a bit of crunch to the dish. They are often used in Japanese cooking to enhance both flavor and texture.
Dressing:
The dressing is a crucial component of Hiyashi Chuka, tying all the elements together. The combination of soy sauce, rice vinegar, sesame oil, and sugar creates a balance of salty, tangy, nutty, and sweet flavors. The addition of grated ginger and minced garlic adds depth, while sake or mirin brings a subtle complexity. A touch of mustard can add a pleasant heat, making the dressing both flavorful and refreshing.
Hiyashi Chuka is more than just a meal; it’s a vibrant and refreshing culinary experience. Its colorful presentation and harmonious blend of flavors make it an excellent choice for warm-weather dining. Whether you’re looking to expand your repertoire of Japanese dishes or seeking a light yet satisfying meal, Hiyashi Chuka is sure to delight.
