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Chilled Hiyashi Chuka Ramen Fill 1 Created with Sketch.

with Heritage Tomatoes, Green Beans, & Soft-Boiled Eggs

Customer Favorite
30-Minute Meal
Specialty Tomatoes
  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

During the summer, ramen restaurants in Japan serve hiyashi chuka—cooled noodles served without a broth and paired with seasonal toppings. Here, we’re piling springy fresh noodles with a bevy of vegetables, including snappy green beans, marinated cucumber, and plump heritage globe tomatoes (which range in color from bright red to deep crimson). A quick soy and sesame sauce adds a bit of savory flavor when drizzled over the noodles—perfectly complementing rich soft-boiled eggs.

fresh
ingredients
tried-and-true
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time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & marinate the cucumber:
1 Prepare the ingredients & marinate the cucumber:

Heat a small saucepan of water to boiling on high. Fill a separate, small pot with water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the cucumber into rounds. Place in a medium bowl with ⅓ of the vinegar and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook & peel the eggs:
2 Cook & peel the eggs:

While the cucumber marinates, carefully add the eggs to the small saucepan of boiling water. Cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board.

Make the sauce:
4 Make the sauce:

While the green beans blanch, in a bowl, combine the sugar, soy sauce, white bottoms of the scallions, remaining vinegar, and remaining sesame oil. Stir until the sugar has dissolved; season with salt and pepper to taste.

Cook the noodles:
5 Cook the noodles:

Add the noodles to the pot of boiling water used to cook the green beans, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water until cool. Divide between 2 bowls.

Finish & plate your dish:
6 Finish & plate your dish:

Halve the peeled eggs lengthwise; season with salt and pepper. Divide the sauce between the bowls of cooked noodles. Toss to coat. Top with the marinated cucumber (including any marinating liquid), shocked green beans, seasoned eggs, and seasoned tomatoes. Garnish with the furikake and green tops of the scallions. Enjoy!

Tips from Home Chefs

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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.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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1 Prepare the ingredients & marinate the cucumber:

Heat a small saucepan of water to boiling on high. Fill a separate, small pot with water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the cucumber into rounds. Place in a medium bowl with ⅓ of the vinegar and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

2 Cook & peel the eggs:

While the cucumber marinates, carefully add the eggs to the small saucepan of boiling water. Cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board.

Cook & peel the eggs:
4 Make the sauce:

While the green beans blanch, in a bowl, combine the sugar, soy sauce, white bottoms of the scallions, remaining vinegar, and remaining sesame oil. Stir until the sugar has dissolved; season with salt and pepper to taste.

Make the sauce:
Cook the noodles:
5 Cook the noodles:

Add the noodles to the pot of boiling water used to cook the green beans, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water until cool. Divide between 2 bowls.

6 Finish & plate your dish:

Halve the peeled eggs lengthwise; season with salt and pepper. Divide the sauce between the bowls of cooked noodles. Toss to coat. Top with the marinated cucumber (including any marinating liquid), shocked green beans, seasoned eggs, and seasoned tomatoes. Garnish with the furikake and green tops of the scallions. Enjoy!

Finish & plate your dish: