Hiyashi Chuka, Reimen, Cold Ramen
This hiyashi chuka recipe is Japan's classic cold ramen: chilled wheat noodles topped with strips of egg, ham, cucumber, tomato, bean sprouts and wakame, all dressed in a tangy soy-vinegar sauce with a dab of mustard. There is no hot broth — the noodles are dressed, not submerged. One serving is about 410 g.
Hiyashi chuka was invented in 1937 by the Chinese restaurant Ryutei in Sendai, as an adaptation of the Shanghainese dish liangbanmian — chilled mixed noodles. It was first sold under the borrowed Chinese name ryanbanmyen, and the name hiyashi chuka only became established in the late 1950s. Today it is Japan's signature summer noodle, and the sight of a restaurant sign announcing that hiyashi chuka has started is a mark of the season arriving.
Pairs well with: Iced barley tea and pickled vegetables
Provenance
Japan
Sendai Summer Classic
East & South Asia
Time Dedication
35m
25m prep • 10m cook
Batch Yield
4 Servings
489 kcal per serving
1 serving ≈ 410 g
Technical Skill
Easy
Easy (Noodles + Toppings)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Prime Metabolic Fit
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Sendai Summer Classic
Photo: Ocdp, CC0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $3–4 per serving at home (USD)
A good hiyashi chuka is judged by the chill: noodles rinsed ice-cold, toppings cut thin and arranged in neat rows, and a dressing that is sour first, then salty, then sweet.
Execution Methodology & Culinary Technique
Prep Stage: Make the Dressing and Cut the Toppings
25 Mins • Whisk + Slice
Whisk the soy sauce, rice vinegar, sugar, sesame oil and cold water until the sugar dissolves, then chill the dressing in the fridge. Make the thin egg omelette, roll it up and slice it into fine strips. Julienne the ham and cucumber, wedge the tomatoes, blanch the bean sprouts for 30 seconds, soak the wakame, and get a large pot of water boiling for the noodles.
Maestro Tip: Cut every topping into thin strips of about the same length — toppings cut thin mix with the noodles instead of sitting on top in lumps.
5 Mins Cold, about 4°C (39°F)
Whisk the soy sauce, rice vinegar, sugar, sesame oil and cold water in a jug until the sugar has fully dissolved. Taste it: it should be sour first, then salty, then just sweet enough to round the edges. Put the jug in the fridge so the dressing is properly cold when it meets the noodles.
A cold dressing is the whole point — a lukewarm dressing makes lukewarm noodles, and the dish falls flat.
Done when: A clear, amber dressing that tastes sour, salty and faintly sweet, served fridge-cold.
8 Mins Medium heat, about 160°C (320°F)
Beat the eggs with a pinch of salt. Heat a lightly oiled pan over medium heat, pour in a thin layer of egg and cook for 1–2 minutes until just set — do not brown it. Slide it out, roll it up and slice into fine strips. Repeat with the remaining egg if needed.
Keep the omelette pale yellow: any browning makes the strips tough and the colour wrong against the other toppings.
Done when: Pale yellow egg strips, soft and flexible, cut about 3 mm wide.
6 Mins Boiling water, 100°C (212°F), then ice-cold water, about 10°C (50°F)
Cook the ramen noodles in a large pot of boiling water per the packet, usually 3–4 minutes, until just tender. Drain at once and rinse under cold running water, tossing with your hands, until the noodles are completely cold. Drain very well — water left on the noodles thins the dressing.
Rinse until the noodles feel cold to the touch, not just cool — and shake the colander hard so no water pools at the bottom of the bowl.
Done when: Noodles that are cold right through, springy, and not clumped together.
5 Mins Cold, about 4°C (39°F)
Divide the cold noodles between four wide bowls and flatten the top gently. Arrange the egg strips, ham, cucumber, tomato wedges, bean sprouts and wakame in neat rows across the noodles, like spokes of a wheel — each topping in its own band of colour. Scatter the sesame seeds over the top and add the pickled ginger and a dab of mustard at the side.
The rows are not just for looks: they let everyone see what is in the bowl, and the first toss mixes a little of everything into each bite.
Done when: Four bowls with distinct bands of yellow, pink, green, red and dark green over pale noodles.
1 Min Cold, about 4°C (39°F)
Pour the chilled dressing evenly over each bowl at the table and serve immediately with chopsticks. Tell everyone to toss well before eating so every strand is coated — the dressing pools at the bottom, and an untossed bowl is bland at the top and sharp at the bottom.
Serve the moment the dressing goes on: the noodles drink it up as they sit, and the crisp toppings soften.
Done when: A cold, glossy bowl that smells of vinegar and sesame, ready to toss and eat.
Finishing Touches & Plating
Toss each bowl thoroughly at the table so the dressing coats every strand, then eat straight away while the noodles are still ice-cold — hiyashi chuka is a summer dish, and it is at its best in the first few minutes.
Nutritional Physiology & Benefits
Energy
489
kcal / serving
Protein
23g
Complete AA
Carbs
74g
Complex
Fats
12g
Healthy
| Energy | 489 kcal |
| Protein | 23 g |
| Carbohydrates | 74 g |
| Fat | 12 g |
| Fibre | 4.5 g |
| Sugar | 11.1 g |
| Sodium | 1460 mg |
| Energy | 119 kcal |
| Protein | 5.5 g |
| Carbohydrates | 18 g |
| Fat | 2.8 g |
| Fibre | 1.1 g |
| Sugar | 2.7 g |
| Sodium | 356 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin A and C (tomato, cucumber), vitamin K (wakame), B vitamins (egg, ham), iodine (wakame).
Good Protein for a Light Lunch
About 22 g of protein per serving from the egg, ham and noodles, so it fills you up without feeling heavy.
Fresh Vegetables, Served Raw
Cucumber, tomato, bean sprouts and wakame bring fibre, vitamin C and crunch, and none of them is cooked to mush.
Cooling and Hydrating
Served cold with water-rich vegetables, this is a lunch that actually cools you down on a hot day.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Soups
Small Bowl of Miso Soup
A little hot miso soup on the side gives warmth that contrasts with the cold noodles, which is how the dish is often served in Japan.
Vegetables
Pickled Vegetables
Extra pickles on the side add more sour crunch and keep the meal light and refreshing.
Sides
Gyoza
A few pan-fried gyoza add a hot, savoury bite next to the cold, tangy noodles.
Drinks
Iced Barley Tea
Cold mugicha is the classic drink with hiyashi chuka — nutty, unsweetened and refreshing.
Complete menu
Serve the hiyashi chuka with a small bowl of miso soup and a cold glass of barley tea — the warm soup and the cold noodles balance each other on a hot day.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Serving It Lukewarm
Warm noodles in cold dressing turn gummy and the toppings wilt — the dish only works when the noodles are properly cold. This is general guidance, not medical advice.
Leaving It Standing
Cold noodles with egg and ham should not sit at room temperature for hours — keep the bowls chilled and eat within 2 hours, or refrigerate leftovers promptly. This is general guidance, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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