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Vegetarian, East Asian

Hiyashi chuka cold noodles with egg and vegetables

Hiyashi chuka is a Japanese cold noodle dish topped with thin omelet strips, cucumber, carrot, and tomato, finished with a sweet and tangy sauce. It serves 4, takes 30 minutes, is rated easy, and costs about €1.90 per person. The key to success is rinsing the noodles in ice water, which keeps them firm and stops the sauce from turning watery.

Tonight, Japanese cold noodles topped with thin omelet strips, cucumber, and tomato, perfect for hot days.

Hiyashi chuka cold noodles with egg and vegetables
Total time
30 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

Hiyashi chuka plays on contrast, firm cold noodles, soft omelet cut into thin strips, crunchy cucumber and carrot, and tangy tomato. The rice vinegar and soy sauce dressing brightens everything without weighing it down, and the sesame oil adds that toasty note that gives the dish its character.

It's the perfect meal when it's hot out and turning on the oven is the last thing you want to do. Kids enjoy picking at the omelet strips and vegetable sticks, and you can make the sauce and toppings ahead of time so you only need a few minutes to assemble the plates, whether it's a busy weeknight or a lazy Sunday.

The ingredients

4 people

Pantry

  • Ramen noodles or spaghetti 320 g
  • Soy sauceoften in the pantry 5 tbsp
  • Rice vinegar 4 tbsp
  • Sugaroften in the pantry 3 tbsp
  • Sesame oiloften in the pantry 2 tbsp
  • Sesame seeds 1 tbsp
  • Neutral oiloften in the pantry 1 tbsp

Dairy

  • Eggs 4

Fruits and vegetables

  • Cucumber 1
  • Tomatoes 3
  • Carrot 1

Allergens Gluten, Eggs, Soy, Sesame

The step by step recipe

  1. Mix the soy sauce, vinegar, sugar, sesame oil, and 6 tablespoons of water, stir until the sugar dissolves, and chill. 5 min

    Make the sauce ahead of time, it gets better as it chills.

  2. Beat the eggs with a pinch of salt, make thin omelets in the oil, let them cool, then cut them into strips. 8 min

    A hot pan and little oil give you thin omelets.

  3. Cut the cucumber and carrot into sticks, and the tomatoes into wedges.

    Deseed the cucumber, it releases less water.

  4. Cook the noodles in boiling water, then rinse them in ice water and drain well. 5 min

    Gently rub the noodles to remove the starch.

  5. Arrange the noodles in shallow bowls, top with the omelet strips and vegetables, drizzle with sauce, and sprinkle with sesame seeds.

    Arrange the toppings in colorful strips, that's the traditional way.

Our tips to get it right

  • Pick thin noodles rather than thick ones, they soak up the sauce better and stay pleasant once cold.
  • Pat the cucumber and carrot dry after cutting them, leftover water waters down the sauce on the plate.
  • Keep the sauce separate from the noodles until the last minute if you're prepping ahead, to keep the crunch.

The variations

  • Swap the ramen noodles for thin spaghetti, the most common substitute outside Japan.
  • Use cubes of firm tofu instead of the omelet strips for an egg free version.
  • For rushed kids, serve the sauce on the side in a small bowl, some prefer dipping over drizzling.

What to serve it with

  • A light miso soup to start
  • Unsweetened iced green tea
  • Salted edamame as a starter

Storage

Keep the sauce, noodles, and toppings in separate sealed containers in the fridge for up to 2 days. This dish doesn't freeze well, cold noodles and raw vegetables lose their texture once thawed. Assemble the plates only right before serving.

Questions about this dish

Can you make hiyashi chuka ahead of time?

Yes, make the sauce and toppings the day before and store them separately in the fridge. Cook the noodles and assemble the plates right before serving so they stay firm.

What noodles can you use instead of ramen noodles?

Thin spaghetti works well and gives a similar texture. Avoid thick noodles, they don't absorb the cold sauce as nicely.

How do you stop the noodles from sticking together?

Rinse the cooked noodles in ice water, gently rubbing them to remove the starch. Drain well and add a drizzle of sesame oil if you're not serving right away.

Can you replace the eggs for an egg free version?

Yes, strips of firm tofu or imitation crab work well in texture and color. The flavor will be slightly different but the dish keeps its balance.

How long does it take to make a plate of hiyashi chuka cold noodles with egg and vegetables?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a plate of hiyashi chuka cold noodles with egg and vegetables?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a plate of hiyashi chuka cold noodles with egg and vegetables cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, soy, sesame. Always check the labels of the products you buy.

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