Hiyashi Chuka Japanese Summer Salad with Egg Noodles Ham and G
Cool off with Hiyashi Chuka, a vibrant Japanese summer salad that combines chilled egg noodles with a medley of fresh, colorful toppings like sliced ham, julienned cucumber and carrot, blanched bean sprouts, and thin strips of savory omelet. This refreshing dish is brought to life with a tangy and nutty dressing made from soy sauce, rice vinegar, sesame oil, and grated ginger, perfectly balancing sweet and savory flavors. Quick and easy to prepare in just 30 minutes, this light yet satisfying recipe is ideal for hot days. Garnished with sesame seeds and green onions for extra texture and flavor, Hiyashi Chuka is a customizable and crowd-pleasing meal that’s as visually stunning as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 g fresh egg noodles (or ramen noodles)
- 100 g ham
- 1 large cucumber
- 1 medium carrot
- 100 g bean sprouts
- 1 large egg
- 2 tsp vegetable oil
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tsp ginger, grated
- 2 tbsp water
- 1 tbsp sesame seeds (optional)
- 2 stalks green onions, sliced (optional)
Instructions
Cook the egg noodles according to the package instructions. Once cooked, rinse with cold water to cool completely, drain well, and set aside.
Thinly slice the ham into strips and set aside.
Julienne the cucumber and carrot into thin matchstick-sized pieces and set them aside.
Blanch the bean sprouts in boiling water for 1-2 minutes, then rinse with cold water and drain well.
In a small bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, grated ginger, and water to make the dressing. Adjust seasoning to taste and set aside.
Beat the egg in a small bowl and heat a non-stick skillet over medium heat with 2 tsp of vegetable oil. Pour the beaten egg into the pan and swirl to make a thin omelet. Cook for 1-2 minutes, then flip carefully and cook for another 30 seconds. Remove from the pan, let cool, and slice into thin strips.
In a large serving bowl or plate, arrange the noodles as the base. Top with the sliced ham, cucumber, carrot, bean sprouts, and egg.
Drizzle the dressing over the salad and sprinkle with sesame seeds and sliced green onions, if using.
Serve immediately and mix everything together before eating. Enjoy this refreshing Hiyashi Chuka on a hot summer day!
Nutrition Facts
Calories |
1091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 15.6 g | ||
| Cholesterol | 316 mg | 106% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 29.3 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 291 mg | 22% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1704 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
