Hiyasi Chuka

Noodles with Chicken and Cucumber


Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

Tokyo Cult Recipes

Tokyo Cult Recipes

By Maori Murota

Published 2015

  • About


  • 1 boneless chicken thigh
  • 2 x 3 mm (⅛ in) slices of ginger, unpeeled
  • 2 eggs
  • pinch of sugar
  • toasted sesame oil
  • 1 cucumber
  • 4 packets of dried ramen noodles


    Bring a saucepan of water to the boil, then add the chicken and slices of ginger. Reduce the heat to low and cook for about 15 minutes. Remove from the heat and let the chicken cool in the cooking liquid. Beat the eggs with a pinch of sugar, then fry in a frying pan with a little sesame oil to make a thin omelette. Cut the omelette into 3 pieces, place the pieces on top of each other and cut into very thin strips. Slice the cucumber on the diagonal, then cut into matchsticks. Cut the chicken into 1 cm (½ in) strips. For the sauce, chop the leek and ginger very finely, then combine with the other sauce ingredients in a bowl.

    Cook the noodles for the length of time indicated on the packet. Drain and rinse well under cold running water to remove any excess starch – this is very important for getting the right texture. Place the chicken, omelette and cucumber on the noodles and pour over the sauce just before serving.