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Hiyashi Chuka (Japanese Chilled Ramen Noodles)

Hiyashi Chuka

You can purchase most of the ingredients in Singapore at the Japanese section of major supermarkets. For the ramen noodles, I found them at Isetan Scotts supermarket, and you will also be able to get them at most Japanese-niche supermarkets such as Meidi-ya, Sakuraya, NTUC Finest and Cold Storage Takashimaya.

Hiyashi Chuka Recipe

You can tweak the dressing to your liking - personally, I prefer more rice vinegar for the extra tangy taste.

Serves: 2

Prep Time: 20 mins

Cook Time: 10 mins


  • 3 ham slices sliced to long thin strips
  • half Japanese cucumber sliced to long thin strips
  • 80g kamaboko (Japanese fish cake) sliced to long thin strips
  • 8 kanimi (Japanese imitation crab sticks)
  • 6 cherry tomatoes halved
  • toasted sesame seeds
  • karashi (Japanese mustard)

(A) Egg Mixture (Beat evenly)

  • 1 egg
  • 1 tbsp water
  • a small pinch of salt
  • 2 dashes of white pepper powder

(B) Sesame Dressing

  • 6 tbsp water
  • 3 tbsp kinnogomadar (roasted sesame sauce)
  • 1/2 tbsp sesame oil
  • 3 tbsp Japanese rice vinegar
  • 1/2 tsp  brown sugar
  • 1  1/2 tbsp shoyu (or light soy sauce)
  • 1 tsp grated ginger


  1. Heat and grease a pan, then pour half of the egg mixture (A) onto the pan, swirling the pan to spread the egg in a thin layer. When one side is cooked, carefully flip the omelette to the other side. Repeat one more time with the remaining egg mixture. Slice the cooked egg to long thin strips.
  2. Cook the ramen in boiling water according to the timing indicated in the packaging. Run the cooked noodles in tap water, then dip them in an ice water bath to chill the noodles. Drain and chill the noodles in the fridge until ready to eat.
  3. Whisk to combine the ingredients for the sesame dressing (B) in a small bowl. Divide to two servings.
  4. Divide the noodles into 2 serving flat bowls. Drizzle some sesame oil over the noodles.
  5. Arrange the toppings (egg, ham, cucumber, kamaboko and kanikama) on top of the noodles. Sprinkle toasted sesame seeds and serve on the side, a dollop of karashi and sesame dressing.

Noob Cook Tips

  1. Ingredients substitution.You may substitute kinnogomadar with tahini, karashi with dijon mustard, and instead of cooking your own egg at step 1, you can purchase ready-cooked tamagoyaki (Japanese rolled egg) from the supermarket.
  2. Topping suggestions. Other popular toppings include blanched beansprouts, thinly sliced carrot strips, avocado, shredded chicken and boiled prawns.

Leave a Comment

28 Responses to “Hiyashi Chuka (Japanese Chilled Ramen Noodles)”

  1. Maine — January 20, 2011 @ 5:06 pm

    you’ve just given me an idea what to whip up over the weekend hehe thanks


  2. Tastes of Home (Jen) — January 20, 2011 @ 8:26 pm

    I agree it’s a gorgeous plate of noodles!! and great for the hot weather definitely :D what a lovely bday present your friend got!


  3. Pipana — January 21, 2011 @ 9:28 am

    Oh wow! Well done, winnie!!! ^^
    It looks VERY delicious and pretty!!!

    I miss many Japanese dishes like this as it’s very hard to find Japanese cooking ingredients here in Porto :s


  4. Crystal — June 18, 2011 @ 1:25 am

    I had this hiyashi chuka for the first time today. I found your blog entry when I was searching on google trying to find the specific name for the dish. Its sooo delicious!!! Perfect for summer when typical ramen is too hot..


  5. Yvonne Tan — May 10, 2015 @ 10:03 pm

    This reminds me of the one I ate in Sushi Tei. Gonna try your receipe this coming wkend!


  6. Yvonne Tan — May 13, 2015 @ 1:22 pm

    Hi, is Karashi necessary? If we omit, will it affect the taste?


    • wiffy replied: — May 14th, 2015 @ 10:48 am

      Omitting the karashi will not affect the taste of the dish, because it’s usually served as a dollop on the side of the plate like a condiment. It taste like English mustard and wasabi.



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