A better Cold Ramen Recipe (Hiyashi Chuka)

A cold ramen recipe also known as Hiyashi Chuka.

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A better Cold Ramen Recipe (Hiyashi Chuka)

This Cold Ramen recipe is inspired by Japanese Hiyashi Chuka and is perfect for when you need cooling down on a hot summer's day.

Prep Time10

Cook Time3

Total Time13

Course: Main Course

Cuisine: Asian, Japanese

Servings: people

Calories: 740kcal

Author: Emily Roz

Ingredients

For the ramen dressing broth

500ml chicken stock cold, you can optionally add a couple of ice cubes to it if it's warm.
2 tablespoon light soy sauce
1 tablespoon honey
1 lime juiced
1 inch fresh ginger finely grated/microplaned
1 tablespoon sesame oil

For the toppings

1 beef tomato sliced into wedges
150g edamame beans
1 carrot grated
150g precooked prawns
½ cucumber julienned
2 spring onions finely sliced
2 tablespoon nori finely chopped/flakes

The bulk

200g fresh egg noodles cooked and rinsed through cold water
sesame seeds for garnish

Instructions

In a jug or large bowl, combine the chicken stock, soy sauce, honey, lime juice, grated ginger, and sesame oil. Give everything a good stir and then taste and season with more ingredients if you need to based on your preferences.
Slice and prepare all of your topping ingredients from the tomato, cucumber, grated carrot, edamame beans, prawns, to green onions. Set the aside.
Prepare your noodles according to packet instructions, then run them through cold water.
Divide your noodles between two bowls and then top the noodles equally with your toppings.
Lastly, pour your cold ramen broth equally between your two bowls. Top with sesame seeds, nori, and optionally some chili oil if you like spice!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 4 people.

Storage: I would recommend storing the toppings in one container, the broth in another, and the noodles in another...if possible. If not, then simply store everything in one airtight container and place into the fridge for up to 2 days. The textures may change slightly but the flavours will still be delicious.

Freezing: Place into an airtight container and freeze. Thaw overnight in the fridge. The textures will change significantly, especially for certain vegetables. I would recommend eating the dish fresh, if you can. But if you're going away or the alternative is that you'd have to throw it away, then store it in the freezer for up t o 3 months.

Nutrition