Hiyashi chHiyashi chuka（冷やし中華）
What kind of dish is Hiyashi chuka??
There are many cold noodle dishes, such as somen, zaru soba, salad udon, and cold pasta, but the most representative in Japan is “hiyashi chuka.”
Chinese noodles are boiled and cooled in cold water, and then various ingredients are served on top. Ham, steamed chicken, shredded egg sheets, and summer vegetables (cucumber, tomato, etc.) are often used as ingredients. These ingredients are arranged radially on top of the noodles.
Two types of sauce are popular: sesame-based and soy sauce-based. Boiling the sauce reduces the sourness and dissolves the sugar. It can be stored in the refrigerator for about a week, so it’s a good idea to prepare it in advance.
When the temperature rises around May, it is a seasonal sight in Japan to see convenience stores putting up flags saying “We have started selling hiyashi chuka.”
The name of this dish has “Chuka = China” in it, because chinese noodle = ramen.
The Chinese “涼拌麺”) are said to be the origin of hiyashi chuka, but since the taste and preparation method are very different, it is generally considered to be a dish that originated in Japan.
Hiyashi chuka is also called hiyashi ramen in the north of Japan and reimen in the west.
(When translated, hiyashi means cold, ramen means Chinese noodles, and reimen means cold noodles.)
However, hiyashi chuka is actually a different dish from reimen.
Hiyashi chuka topped with 麻辣香油 : “麻” means Sichuan pepper, and “辣” means chili pepper.
It is a mixed of two different spiciness, the tongue-numbing spiciness of Sichuan pepper and the tongue-tingling spiciness of chili peppers.
What kind of food is reimen?
Reimen is subdivided into Korean cold noodles, Beppu cold noodles, Morioka cold noodles, etc.
The difference between hiyashi chuka and reimen is the ingredients used for the noodles.
While hiyashi chuka is made from wheat flour, Beppu reimen is generally mixed with buckwheat flour.
And Morioka cold noodles are made from wheat flour and potato starch.
The main ingredients for Korean cold noodles are buckwheat flour, potato starch, sweet potato starch, wheat flour, etc.
There are no absolute rules for reimen, but since both have Korean roots, they are often topped with kimchi. These dishes also go well with char siu and eggs.
These days, you can buy any type of noodle at the supermarket during the summer, so try different ones.
NUTRITION FACTS of Hiyashi chuka (cold ramen) made with authentic homemade soup
- 590 kcal
- Protein 22.2g
- Fat 15.0g
- Carb 95.7g
- Salt Equivalent 5.9g
INGREDIENTS for Hiyashi chuka (cold ramen) made with authentic homemade soup
- Egg 30g
- Oil 2g
- Raw Chinese noodles 140g
- ☆Black vinegar 25g
- ☆Soy sauce 15g
- ☆Sake 5g
- ☆Sugar 5g
- ☆Chicken broth stock 1g
- ☆Sesame oil 3g
- Cucumber 30g
- Ham 1.5 pieces 20g
- Tomato 30g
- Kimchi 20g
- Karashi (Japanese mustard) 3g
- Mayonnaise 8g
The use of mayonnaise is a contentious topic that is hotly debated. It seems to be used more frequently in western Japan. In the past, small packets of mayonnaise were packed in hiyashi chuka purchased at convenience stores, but recently, perhaps due to cost reductions, they are often not included.
Hiyashi chuka (cold ramen) made with authentic homemade soup COOKING INSTRUCTIONS
- Heat oil in a small frying pan, pour in beaten eggs, and make a thin egg sheet.
- Boil raw Chinese noodles for 3 minutes. If using boiled noodles or dried noodles, read the instructions for each and boil for the specified time.
- Rinse the Chinese noodles in ice water, drain, and chill in the refrigerator.
- Put black vinegar, soy sauce, sake, sugar, chicken stock, and sesame oil in a heat-resistant dish, heat in the microwave for 30 seconds, and chill in the refrigerator. Once heated, the sugar will dissolve and the sourness of the vinegar will become milder.
- Cut the cucumber, egg sheet, and ham into strips.
- Cut the tomato into bite-sized pieces.
- Place the cucumber, egg, ham, tomato, and kimchi on top of the noodles, and pour in the soup.
- Place mustard and mayonnaise on the edge of the dish.
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