Hiyashi Chuka: Cold Noodle Salad

Perfect for a cool refreshing meal on a hot summer day. This serves 4-6 as a main meal and 8-12 as a side dish. It's also a great make-ahead meal for a potluck.
Author Sharon Wong


  • 1 package of fresh ramen 8 oz or dry packaged Japanese noodles (soba, somen, udon, or ramen)
  • 4 cups of lettuce iceberg or romaine hearts or baby spinach
  • 4 cups of chopped or julienned vegetables Persian or English cucumbers, carrots, blanched bean sprouts, cut corn, edamame, grated carrot, halved cherry tomatoes, etc.
  • 8 oz of sliced ham or Canadian bacon chopped and/or imitation crab, bay shrimp, and/or scrambled eggs (approximately 2 cups total)
  • 1/2 cup chopped green onions optional garnish
  • 1 tablespoon toasted sesame optional garnish
  • Dressing I prefer less dressing, you can double the amount, toss the salad with half and serve the other half on the side
  • 1/4 cup tsuyu tennen bonito soup base for noodles*
  • 1/4 cup water
  • 1 tablespoon seasoned rice vinegar
  • 1 1/2 teaspoon sesame oil or olive oil


  1. Boil water in a 4 qt or larger pot, cook noodles according the package, drain in a colander and rinse with cold water.
  2. Wash and prepare the vegetables while waiting for the water to boil.
  3. Chop sliced ham or Canadian bacon and prepare other toppings if using.
  4. Combine dressing ingredients.
  5. Place lettuce at the bottom of a large salad bowl.
  6. If the noodles are stuck together, rinse with cold water, shake off extra water and add to salad.
  7. Arrange the other toppings on top of or around the noodles (this is a good stopping point if the salad will be consumed later).
  8. Toss with dressing and serve immediately
  9. *If you can't find tsuyu tennen soup base or are allergic to fish, you can make a close substitute: 3 tablespoons soy sauce (or soy sauce alternative), 2 teaspoon sake or mirin, 1 teaspoon sugar, 1 teaspoon seasoned rice vinegar, adjust to taste.