Cold Chinese-Style Noodle Salad

Hiyashi Chūka

Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

For a colorful and flavorful summer lunch, serve this noodle salad with chilled barley tea and fresh fruit for dessert, I’ve kept the braised mushrooms as an optional ingredient here because they are a bit troublesome to make from scratch. But any leftovers from another day will be a welcome addition for color, texture and flavor.


  • 3–4 portions ramen (Chinese-style soup noodles) or chūka soba (thin yellow noodles), 8 ounces per portion if fresh and 3 ounces if fresh-dried; cooked according to instructions (fresh) (dried)
  • 5–6 slices boiled ham
  • 1 unwaxed cucumber, unpeeled
  • 2 thin omelets, prepared according to recipe
  • 2–3 braised shiitaké (black Oriental mushrooms) prepared according to recipe; optional


  • 2–3 tablespoons white sesame seeds
  • tablespoons superfine sugar
  • 4 tablespoons soy sauce
  • tablespoons rice vinegar
  • ¼–⅓ cup dashi (Basic Soup Stock) or water
  • 1–1½ tablespoons sesame oil
  • ¼ cup finely minced scallion(s)
  • 2–3 tablespoons very finely minced fresh ginger


Cook the noodles according to the instructions and chill them for 30 minutes. Divide and mound the noodles in 3 or 4 plates with flanges or shallow soup bowls. Slice the ham, cucumber, omelets and mushrooms into julienne strips. Alternate clusters of each, leaning them against the noodles teepee fashion.

Just before serving, make the dressing: dry roast the sesame seeds ( for details) and transfer them while still warm to a suńbachi or blender. Crush the seeds to release their aroma and add the sugar, soy sauce, vinegar and stock one at a time, blending well after each addition. Stir in the sesame oil, scallions and ginger. Pour the dressing over the noodle salads and serve.