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Hiyashi chuka salad with noodles and toppings arranged in a white salad bowl.

Hiyashi Chuka: Japanese Style Cold Noodle Salad

Perfect for a cool refreshing meal on a hot summer day. You can make this recipe quickly by prepping some of the ingredients while waiting for the water to boil for the noodles. It's also a great make-ahead meal for a potluck or picnics. This serves 4-6 as a main meal and 8-12 as a side dish.

Course dinner, lunch
Cuisine Japanese
Keyword cold noodle salad
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 350 kcal
Author Sharon Wong @Nut Free Wok

Ingredients

  • 1 package fresh ramen (8oz) or dry packaged Japanese noodles (soba, somen, udon, or ramen)
  • 4 cups romaine lettuce, chopped or iceberg or butter lettuce
  • 4 cups chopped or julienned vegetables Persian or English cucumbers, carrots, blanched bean sprouts, cut corn, edamame, grated carrot, halved cherry tomatoes, etc.
  • 8 oz sliced ham or Canadian bacon, chopped or imitation crab, bay shrimp, and/or scrambled eggs (approximately 2 cups total)
  • 1/2 cup scallions, chopped optional garnish
  • 1 tablespoon toasted sesame optional garnish

Dressing

  • 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

Instructions

  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 the salad bowl.

  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. When ready to eat and serve, add the dressing and toss, serve immediately.

Recipe Notes

*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.

Calories are an estimate and may vary depending on what toppings you include.