Cold Ramen Noodles (Hiyashi Chuka)

These Japanese-style Cold Ramen Noodle bowls feature chilled noodles with assorted fresh vegetables and proteins. It's paired with a citrusy ponzu sauce that gives the noodles a vibrant punch. Light yet filling, and makes a great summertime meal. 

This post first appeared on Sift & Simmer in August 2017. Updated May 2021.

Cold ramen noodle bowls are a great summer dinner.

They're light yet filling, and at the same time refreshing too.

With the summer heat, the last thing I want to do is to be stuck cooking over a hot stove in the kitchen.

I try to opt for easy, healthy, and fast meals that require not too much stove or oven action.

Like this Hiyashi Chuka.

What is hiyashi chuka?

It's a Japanese chilled ramen noodle dish that is topped with a variety of vegetables and sliced ham/shrimp.

Before serving, a soy-based sauce is poured over the noodles.

What's in the dish?

The dish usually contains:

• chilled ramen noodles: cook the noodles, and then drain and chill in the fridge prior to serving
• cucumber: cut into strips
• egg: scrambled and cut into thin strips
• shrimp: cooked
• ham: sliced into strips, you can use any cold deli meat
• tomato: sliced

Ponzu sesame sauce

My cold ramen noodle has a light and citrusy ponzu sauce that cuts through the noodles and gives it a nice vibrant punch.

It consists of:

• ponzu soy sauce: is a soy sauce with the addition of citrus; you can find it in Asian grocery stores
• water
• sesame oil
• sesame seeds

Easily customizable

The best thing about Hiyashi Chuka is that you can customize the toppings to add whatever you like.

Try adding:

• corn
• bean sprouts
• green onions
• leafy greens
• bbq pork
• seaweed/wakame

Or whatever you have in your fridge or freezer. It would be an excellent "clean-out-the-fridge" type of meal.

Make it vegan by omitting the eggs, shrimp and meat, and replace with tofu instead.

How to prepare it

It's best to prepare this dish ahead of time so that the components are cold.

Cook the noodles according to the package instructions, and drain.

Cut and prepare all of the toppings.

Place the noodles and the toppings into the refrigerator so that they're chilled.

Serving & storage tips

Then when it's time to serve, it's just a matter of assembling the bowls and pouring on the ponzu sesame sauce. 

Just place the cooked and chilled noodles into a bowl.

Add the toppings on the noodles, and lastly, pour the sauce over top. How easy is that?

You can keep each cooked component separately in the fridge for up to 3 days (in an airtight container).

I don't recommend freezing this dish. 

Other recipes you may like

If you liked this recipe, you may enjoy my other delicious noodle recipes:

Kolo Mee (Sarawak Malaysian Noodles)

Laksa

Char Kway Teow

Spicy Cumin Lamb Noodles

I love noodle bowls, and this one is no different. Hiyashi Chuka is great for the summer since it's cool and refreshing. It's also simple to prepare! 

Let me know if you try out this dish -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 4 votes

Cold Ramen Noodles (Hiyashi Chuka)

A chilled ramen noodle dish with various vegetables and meat toppings, and a ponzu sesame soy sauce dressing.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Asian, Japanese

Servings: 2

Calories: 177kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 1 pkg ramen noodles
• 2 eggs scrambled & cooked, sliced
• 3 slices ham or meat of your choice sliced
• 6 cooked shrimp
• ¼ cucumber sliced
• 1 carrot julienned
• 1 tomato sliced

Additional toppings (optional):

• corn
• seaweed/wakame
• furikake seasoning
• sesame seeds
• green onions

Sauce:

• 6 tablespoon ponzu*
• 4 tablespoon water
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds

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Instructions

Cook the noodles:

• In a large pot filled with boiling water, cook the noodles for 1-2 minutes, until al dente. Rinse under cold water and drain in a colander. Set aside and chill in the fridge.

Cook the eggs:

• Crack the eggs into a glass bowl and beat until scrambled. Heat a large frying pan with a little oil over medium high heat and pour about half the mixture into the pan so it fries up like a thin omelette.
• Cook for about 2 minutes and flip. Remove from pan and let cool before rolling it and slicing into thin strips.

Prepare the sauce:

• In a small bowl, combine the ponzu, water, and sesame oil. Stir well. Add the sesame seeds on top.

Assemble:

• When ready to serve, portion the cold noodles into bowls and arrange the eggs, ham/meat, cucumber, carrot, tomato, shrimp (and whatever toppings) over top the noodles. Pour the sauce over the noodles, mix well and enjoy immediately.

Notes

*If you can't find ponzu, just substitute 4 tablespoon soy sauce, 1 tablespoon lime juice, 1 tablespoon water, and 1 tablespoon sugar and mix together.

Nutrition

Calories: 177kcal | Carbohydrates: 7g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 229mg | Potassium: 374mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5872IU | Vitamin C: 12mg | Calcium: 83mg | Iron: 2mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!