Hiyashi chûka ramen recipe

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Portion

Preparation time

20 minutes

Cooking time

15 minutes

Colorful, fresh and flavorful, Hiyashi Chûka is the summer ramen par excellence. Served cold, the slightly elastic noodles are coated with a sesame vinegar sauce, perfectly balanced between sweetness and acidity. A complete dish, simple to prepare and incredibly refreshing, to be enjoyed without moderation when the warm weather arrives.

Ingredients

2 portions fresh ramen noodles (or cold noodles)
1 chicken fillet (approx. 200g)
2 eggs
1/2 cucumber
2 tbsp. salmon roe (ikura)
1 nori leaf, cut into thin strips

For the sauce

3 tbsp. soy sauce
3 tablespoons rice vinegar
2 tablespoons water
1 tablespoon sugar
1 tablespoon sesame oil
(optional) a little Japanese mustard (karashi)

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Instructions

Start by cooking the chicken breast in simmering water for 12 to 15 minutes, until cooked through. Drain, allow to cool, then shred finely by hand or with two forks.
Meanwhile, prepare the eggs. Beat them lightly without adding salt, then cook them over low heat in a non-stick frying pan to obtain a fine omelette. Once cooled, cut into thin slices to add texture to the dish.
Then cook the noodles according to package instructions, usually for 3-4 minutes in boiling water. Drain immediately and rinse with plenty of cold water to stop the cooking process and give them a nice, firm texture. Set aside in a cool place while you prepare the garnishes.
Wash the cucumber and cut into thin slices. Use kitchen scissors to cut a sheet of nori into thin strips. These garnishes will add both freshness and umami.
In a small bowl, combine soy sauce, rice vinegar, water, sugar and sesame oil. Stir until the sugar is completely dissolved. You can also add a little Japanese mustard (karashi) if you wish to spice up the sauce slightly.
Finally, arrange the bowls: place the cold noodles at the bottom, then arrange the shredded chicken, omelette strips, cucumber slices, a spoonful of ikura and nori strips harmoniously on top. Drizzle with sauce just before serving, or serve the sauce on the side so that everyone can season to their own taste.

Recipe notes

Noodles that are always firm: after cooking, rinse noodles under ice-cold water, rubbing them lightly between your hands. This removes the starch and gives them a firmer, more palatable texture.
Vary your proteins: if you don't have chicken, replace it with shrimp, ham, grilled tofu or even tempeh for a vegetarian version.
Add some crunch: sprinkle your bowl with toasted sesame seeds, snipped spring onions or sliced radish to enrich the texture.
Express sauce: no time to prepare the sauce? Simply mix soy sauce, rice vinegar, sugar and a dash of sesame oil. You can also add a little grated ginger or yuzu for extra freshness.
Make-ahead preparation: Hiyashi Chūka lends itself well to make-ahead preparation. Keep the noodles, sauce and toppings separate in a cool place, and assemble at the last moment.

Unlike hot ramen, which originated in China, Hiyashi Chūka is a 20th-century Japanese creation, born in Sendai in the 1930s. Its name literally means "cold Chinese", a way of referring to Chinese noodles served Japanese-style.

In Japan, traditional ramen restaurants offer Hiyashi Chūka only in summer. It's considered a refreshing answer to the humid heat of the season, much like our pasta salads.

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