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Chicken Hiyashi Chuka

with Fresh Ramen Noodles & Summer Vegetables

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
Chicken Hiyashi Chuka with Fresh Ramen Noodles & Summer Vegetables
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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!