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Chilled Hiyashi Chuka Ramen
with Heritage Tomatoes, Green Beans, & Soft-Boiled Eggs
25 MIN
2 Servings
From the Test Kitchen
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.
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NutritionPER SERVING
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Calories600 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
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.
3
Blanch & shock the green beans:
While the eggs cook, fill a medium bowl with ice water; add a pinch of salt. Set aside. To the small pot of boiling water, add the green beans. Cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool; drain thoroughly and pat dry with paper towels.
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.
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!
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.
3
Blanch & shock the green beans:
While the eggs cook, fill a medium bowl with ice water; add a pinch of salt. Set aside. To the small pot of boiling water, add the green beans. Cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool; drain thoroughly and pat dry with paper towels.
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.
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!
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