Hiyashi chuka is my go-to dish as soon as it’s warm enough to stop wearing long sleeves. The cool noodles and the refreshing tang of the vinegar really hit the spot on a hot summer night, and it helps that there’s not a lot of cooking to do, so I’m not sweating buckets by the time I sit down to eat.

Hiyashi chuka is a customizable cold noodle dish using the same egg noodles often used in ramen, called “chuka men” (Chinese noodles). Although there are tons of variations (and you’re welcome to try your own), for this Japanese Recipe Adventure, we’ll take a look at the style you’ll most commonly find in Japan. But it will be much better because you’ll have made it yourself!

Ingredients

Photo: Cassandra Lord

This recipe makes two bowls of hiyashi chuka.

For the noodles and toppings:

• 2 portions of chuka men (or any other egg noodle)
• 1 egg
• Oil as needed
• 2 slices of ham
• 1 Japanese cucumber (or half an English cucumber)
• Half a large tomato
• Mustard and beni shoga (red pickled ginger) for garnish (optional)

For the tare (sauce)

• 6 tablespoons of vinegar
• 4 tablespoons of cold water
• 3 tablespoons of soy sauce
• 2 tablespoons of sesame oil
• 1 tablespoon of sugar

Cutting it fine

Photo: Cassandra Lord

The hardest part is cutting your toppings into neat, thin strips. For the egg, you’ll make a very thin omelet, which is basically just a sheet of egg. If you use too high a heat, it will get dry and crispy, which is hard to cut into thin strips. Instead, use low heat, then, once cooked, gently roll up the …continue reading