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    Home » Recipes » Pasta & Noodles

    Cold Ramen Noodles (Hiyashi Chuka)

    Published: Aug 21, 2017 by Michelle · 8 Comments

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    Jump to Recipe - Print Recipe

    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.

    Hiyashi Chuka Cold Ramen Noodles in white bowl with chopsticks on side.
    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.

    Bowls of Hiyashi Chuka Cold Ramen Noodles with chopsticks on side.

    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

    Bowls of Hiyashi Chuka Cold Ramen Noodles with chopsticks on side.
    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.

    Bowls of Hiyashi Chuka Cold Ramen Noodles.

    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!

    Close up of a bowl of Hiyashi Chuka Cold Ramen Noodles with chopsticks on side.

    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
    Prevent your screen from going dark

    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!
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    Reader Interactions

    Comments

    1. R

      September 05, 2017 at 6:12 am

      What brand of ramen noodles do you use?

      Reply
      • siftandsimmer@gmail.com

        September 05, 2017 at 7:42 pm

        I use Sun Noodle ramen. http://sunnoodle.com/ They're usually sold at T&T in the freezer section.

    2. Jill

      March 30, 2021 at 7:37 am

      5 stars
      It's like a pasta salad, with Asian inspiration. Thanks for the great recipe!

      Reply
    3. Angela

      March 30, 2021 at 7:51 am

      5 stars
      I love this recipe as a light meal on a hot summer day. What a great recipe!

      Reply
      • Michelle

        March 31, 2021 at 8:23 am

        Agreed, it is amazing as a lunch or dinner on hot days! Thanks Angela! 🙂

    4. Beth

      March 30, 2021 at 8:13 am

      5 stars
      Boy this makes for a fun filling meal for any day. Thanks for the inspiration!

      Reply
    5. Toni

      March 30, 2021 at 8:17 am

      5 stars
      My kind of comfort food!! This is so good and delish!

      Reply
    6. Rosemary

      March 31, 2021 at 7:48 pm

      This looks delicious. First time I'm hearing about this chilled ramen salad, but I'm definitely intrigued. The perfect summer salad. Thanks for sharing.

      Reply

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    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

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