Chicken Hiyashi Chuka with Fresh Ramen Noodles & Summer Vegetables

Chicken Hiyashi Chuka

with Fresh Ramen Noodles & Summer Vegetables

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

We love fresh ramen. The springy, tender noodles and endless array of toppings make Japanese soups delicious and exciting. But when the weather is warm, we don’t always want a hot meal. That’s why we’re pleased to bring you our recipe for hiyashi chuka, a cool, brothless ramen dish traditionally served in summertime. You’ll top it with fresh tomatoes, corn, cool cucumbers and one of our signature summer spice blends.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Chicken Hiyashi Chuka with Fresh Ramen Noodles & Summer Vegetables
Title
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the chicken:
1 Cook the chicken:

Heat a medium pot of salted water to boiling on high. Once boiling, add the chicken. Reduce the heat to medium-low and cook 12 to 15 minutes, or until cooked through. Transfer the cooked chicken to a plate or cutting board and set aside to cool. Drain and thoroughly rinse the pot. Refill the pot with water and add a big pinch of salt; heat to boiling on high.

Prepare the ingredients:
2 Prepare the ingredients:

Wash and dry the fresh produce. To make the sauce, in a medium bowl, combine the sugar, sesame oil, ¾ of the rice vinegar, half the soy sauce and 1½ tablespoons of water; stir until the sugar dissolves. Cut off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the husks and silks of the corn. Cut the kernels off the cob; discard the cob. Cut off and discard the ends of the cucumber. Halve the cucumber lengthwise; scrape out and discard the seeds. Cut the cucumber lengthwise into ¼-inch strips; toss with half the remaining rice vinegar. Cut the tomato into wedges.

Dress the chicken:
3 Dress the chicken:

When cool enough to handle, roughly chop the cooked chicken into large pieces. In a medium bowl, combine the chopped chicken, white parts of the scallions, half the hiyashi chuka spice blend and the remaining soy sauce and rice vinegar. Set aside as you continue cooking.

Cook the noodles:
4 Cook the noodles:

Add the fresh noodles to the pot of boiling water, stirring to separate the noodles. Cook, stirring occasionally, for exactly 90 seconds, until tender. Drain thoroughly and run under cold water to stop the cooking process.

Plate your dish:
5 Plate your dish:

Divide the drained noodles and sauce between 2 dishes. Top with the dressed chicken, corn, arugula, tomato and cucumber. Garnish with the green parts of the scallions and remaining hiyashi chuka spice blend. Enjoy!

Tips from Home Chefs

Get Plans

Chicken Hiyashi Chuka

Cook the chicken:
1 Cook the chicken:

Heat a medium pot of salted water to boiling on high. Once boiling, add the chicken. Reduce the heat to medium-low and cook 12 to 15 minutes, or until cooked through. Transfer the cooked chicken to a plate or cutting board and set aside to cool. Drain and thoroughly rinse the pot. Refill the pot with water and add a big pinch of salt; heat to boiling on high.

2 Prepare the ingredients:

Wash and dry the fresh produce. To make the sauce, in a medium bowl, combine the sugar, sesame oil, ¾ of the rice vinegar, half the soy sauce and 1½ tablespoons of water; stir until the sugar dissolves. Cut off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the husks and silks of the corn. Cut the kernels off the cob; discard the cob. Cut off and discard the ends of the cucumber. Halve the cucumber lengthwise; scrape out and discard the seeds. Cut the cucumber lengthwise into ¼-inch strips; toss with half the remaining rice vinegar. Cut the tomato into wedges.

Prepare the ingredients:
Dress the chicken:
3 Dress the chicken:

When cool enough to handle, roughly chop the cooked chicken into large pieces. In a medium bowl, combine the chopped chicken, white parts of the scallions, half the hiyashi chuka spice blend and the remaining soy sauce and rice vinegar. Set aside as you continue cooking.

4 Cook the noodles:

Add the fresh noodles to the pot of boiling water, stirring to separate the noodles. Cook, stirring occasionally, for exactly 90 seconds, until tender. Drain thoroughly and run under cold water to stop the cooking process.

Cook the noodles:
Plate your dish:
5 Plate your dish:

Divide the drained noodles and sauce between 2 dishes. Top with the dressed chicken, corn, arugula, tomato and cucumber. Garnish with the green parts of the scallions and remaining hiyashi chuka spice blend. Enjoy!

Browse Steps
1 of 5