Hiyashi Chuka: Cold Noodle Salad for a Hot Day

After the rainy season comes to an end, and the temperature turns up across Japan the temperature of seasonal foods turns down. Shaved ice, fruit popsicles and cold noodles come into vogue in the hot, steamy weeks of Japanese summer. Hiyashi Chuka, which literally translates to “chilled Chinese” is one of those dishes. Picture a plate of cold, chow-mein style noodles (where the reference to Chinese in the name comes from) piled high with baby lettuce, thinly sliced ham, golden strips of sliced creped egg, and julienned cucumber, topped with a couple of juicy cherry tomatoes, all doused in a delightful savory soy sauce and sesame oil dressing. The cold temperature makes this dish refreshing and tasty on even the hottest and stickiest of summer days. Try the following recipe to make your very own Hiyashi Chuka!

Hiyashi Chuka

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes

Makes: 3 servings


1 package of Wel-Pac Chow Mein Stir Fry Noodles (also called chuka men)

1 cucumber

4 slices of ham (about double if using deli ham)

1 cup cherry tomatoes

3 cups spring mix

2 eggs, beaten

Pinch of salt (for the eggs)