Hiyashi Chuka (冷やし中華) is a popular Japanese cold noodle dish enjoyed during the summer. It consists of chilled Chinese-style noodles topped with various ingredients such as shredded egg crepe, ham, cucumber, and tomato. It is served with a tangy soy sauce-based dressing or sesame sauce. With its refreshing flavor, it is the perfect dish for hot weather. It is said to have originated in the early Showa period (1930s), created by a Chinese restaurant in Sendai as a noodle dish that could be enjoyed even in the heat of summer.

Ingredients (2 servings):

200g Egg noodles
1 Tbsp Canola oil
1 Egg
3 slice Ham
1 Tomato
1 Cucumber
Beni-shoga, to your taste
Shiitake mushroom tsukudani (*)

(*) Shiitake mushroom Tsukudani
 2 Shiitake mushroom *dried
 1/4 Cup Dashi
 2 tsp Soy sauce
 1/2 Tbsp Sake
 1/2 Tbsp Mirin
 1 Tbsp Sugar

Dressing:
6 Tbsp Rice vinegar
3 Tbsp Soy sauce
2 Tbsp Sesame oil
1 Tbsp Sugar
2 Tbsp White sesame seeds

Directions:

1. Mix all seasonings to make dressing.
2. Prepare hot water in a pot and boil the egg noodles. Then, drain off the hot water and wash with water.
3. Cut cucumber, ham, tomato, and shiitake mushroom into thin slices.
4. Put the shiitake mushrooms and seasonings into the pot to make tsukudani.
5. Pour oil in a frying pan and wipe off excess oil with kitchen paper.
6. Pour beaten egg and thinly spread. When the edges of the thinly sliced eggs are cooked, flip them over.
7. Remove from the frying pan and do the same with the second piece.
8. Stack two thinly sliced eggs and roll them up, starting from the front. Then cut into small pieces.
9. Place the egg noodles in the center of the plate and put the toppings side by side.
10. Finally, pour the dressing over the top.

Related Video : 

YUCa’s Tips:

1. Thinly slice all ingredients.
2. Slowly cook down shiitake mushroom tsukudani over low heat.

Note : This recipe was first submitted in June 18, 2022 and resubmitted in July 28, 2025 to reflect recipe revisions and additional photos.