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There’s no rule that says ramen has to be steaming hot, swimming in broth. Chilled Ramen Salad or Hiyashi Chuka flips that idea on its head, serving up cold ramen noodles tossed in a bright, tangy vinaigrette. This cold noodle salad is packed with crisp cucumber, juicy tomatoes, savory ham, and ribbons of egg, making it the kind of dish you want on a sweltering day. The combination of flavors—sweet, salty, spicy, and nutty—brings everything together in a way that feels effortless.
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The Appeal of Chilled Ramen Salad
Hiyashi Chuka has been a staple of Japanese summers for decades. When the heat makes the idea of a steaming bowl of soup unbearable, this dish steps in. It’s light yet satisfying, refreshing but full of umami. Restaurants across Japan roll out their versions every year as the temperatures climb, and it’s easy to see why. The key is in the balance—cold, chewy ramen acts as the perfect backdrop for a punchy dressing that’s laced with Japanese hot mustard and sesame.
Making Ramen Salad at home is simple, and it’s endlessly customizable. Keep it classic with ham and egg, or swap in shrimp, shredded chicken, or tofu for something different. You can even throw in a handful of edamame for extra protein or some crisp shredded lettuce if you want more crunch. And best of all, it comes together in minutes, making it ideal for a quick lunch or an easy dinner.
Ingredients You Need
Most of the ingredients for this Ramen Salad are easy to find, but if you don’t have an Asian grocery store nearby, you may need to order a few things online. Here’s what you need:
- Ramen noodles: Fresh ramen noodles work best, but dried ramen will do just fine. Just be sure to rinse them well after cooking to stop them from getting gummy.
- Rice vinegar: Gives the dressing its signature tang. If you don’t have it, use apple cider vinegar as a backup.
- Soy sauce: Adds depth, umami, and salt to the dressing. Use a lower-sodium soy sauce if you prefer.
- Sugar: Balances out the acidity and saltiness of the dressing.
- Japanese hot mustard: Brings a kick of heat. You can substitute Dijon mustard if needed, but it won’t have quite the same punch.
- Toasted sesame oil: Adds nuttiness and rounds out the dressing. Be sure to use a good quality toasted sesame oil that contains 100% sesame oil.
- Neutral oil: Helps mellow out the dressing. Any neutral oil works. I prefer avocado oil, but canola oil, vegetable oil, or safflower oil are fine, too.
- Eggs: Cooked into a thin omelet and sliced into strips for a little extra texture and protein.
- Cucumber: Adds crunch and freshness. Persian or Kirby cucumbers work best.
- Ham: A savory contrast to the sweet-tangy dressing. Use thick-cut ham if you can.
- Grape tomatoes: Their sweetness balances the acidity of the dressing. Cherry tomatoes work too.
- Toasted sesame seeds: A finishing touch that adds nuttiness and texture.
- Scallions: Brings a mild oniony bite to round everything out.
How to Make Chilled Ramen Salad
Despite the longer ingredient list, this dish comes together quickly. Here’s how:
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- Cook the noodles. Boil the ramen according to the package instructions. Drain and rinse immediately under cold water to stop the cooking process. If making ahead, refrigerate until ready to use.
- Make the dressing. Whisk together the rice wine vinegar, soy sauce, sugar, and Japanese hot mustard. Slowly add the sesame oil and vegetable oil, whisking until fully combined.
- Cook the eggs. Heat a nonstick pan and lightly grease it. Pour in the beaten eggs and cook into a thin omelet. Let it cool, then slice it into thin strips.
- Assemble the salad. Arrange the chilled ramen noodles on a plate or in a bowl. Top with cucumber matchsticks, ham slices, tomato halves, and the egg strips.
- Dress and serve. Drizzle the dressing over the salad and toss gently to coat. Finish with sesame seeds and scallions. Serve immediately or refrigerate until ready to eat.
Expert Tips for Success
A few simple tricks can make sure your Hiyashi Chuka turns out perfect every time:
- Rinse the noodles well. After cooking, rinse the ramen under cold water until they’re completely cool. This stops them from getting sticky.
- Use a light hand with the dressing. You can always add more, but too much dressing will drown out the flavors of the other ingredients.
- Make it ahead. The dressing can be made up to a week in advance, and the noodles can be cooked and refrigerated a day ahead. Just toss everything together when you’re ready to eat.
More Ways to Use Ramen Noodles
Ramen noodles are more than just a quick-fix meal. Their chewy texture and neutral flavor make them incredibly versatile. They’re obviously perfect in soup, like Gochujang Ramen or Chicken Katsu Ramen, or as a substitute for udon in Creamy Udon Soup, but you can also use them in stir-fries like Yakisoba or Spicy Garlic Beef Noodles or toss them in a rich, garlicky Chili Oil Sauce for a quick fix.
If you have leftover ramen noodles, try mixing them with garlic, soy sauce, and sesame oil for a simple cold noodle salad, or stir-fry them with whatever veggies and protein you have on hand.
Chilled Ramen Salad (Hiyashi Chuka)
Ingredients
For the noodles
- 18 ounces fresh ramen noodles or 12 ounces dried ramen noodles
For the dressing
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon Japanese hot mustard
- 2 tablespoons toasted sesame oil
- 2 tablespoons neutral-flavored vegetable oil
For the salad
- 2 eggs beaten
- 1 Persian or Kirby cucumber cut into matchsticks
- 1/3 cup thick-cut ham cut into strips
- 10 grape tomatoes halved
- 1 1/2 tablespoons toasted sesame seeds
- 1 scallion chopped
Instructions
- Cook the noodles: Boil ramen according to package instructions. Drain and rinse under cold running water. If making ahead, refrigerate until ready to use.
- Make the dressing: In a medium bowl, whisk together rice wine vinegar, soy sauce, sugar, and mustard. Add sesame oil and vegetable oil, whisking until well combined.
- Cook the eggs: Heat a nonstick pan over medium heat and lightly grease it. Pour in the beaten eggs and cook until set into a thin omelet. Remove from pan, let cool, and slice into thin strips.
- Assemble the salad: Arrange chilled ramen on a plate or bowl. Top with cucumber, ham, tomatoes, and sliced egg.
- Dress and serve: Drizzle the dressing over the salad, toss gently, and top with sesame seeds and scallions. Serve immediately or chill until ready.
Notes
Nutrition
Robin Donovan is an AP syndicated writer, recipe developer, food photographer, and author of more than 40 cookbooks including the bestsellers Ramen Obsession and Ramen for Beginners. Her work is featured by major media outlets including Huffington Post, MSN, Chicago Sun-Times, Orlando Sentinel, Buzzfeed, Cooking Light, Mercury News, Seattle Times, Pop Sugar, and many others. More about Robin
sounds good for summer is there chili sauce or chili crisp in the center
picture above next to the noodles?
It’s just the dressing mixture. The mustard is not fully mixed in so it looks like chile seeds or sesame seeds, but it’s not.