Hiyashi Chuka Ramen with Tomatoes, Green Beans, & Soft-Boiled Eggs
Customer Favorite

Hiyashi Chuka Ramen

with Tomatoes, Green Beans, & Soft-Boiled Eggs

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

In this take on the classic Japanese summer dish, a combo of chilled ramen noodles and bright, seasonal vegetables are tossed with a light sauce of savory soy, nutty sesame oil, and more. In traditional style, each bowl is topped with a soft-boiled egg and a sprinkle of furikake, a favorite seaweed-based seasoning.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Hiyashi Chuka Ramen with Tomatoes, Green Beans, & Soft-Boiled Eggs
Title
tried-and-true
kitchen tools

Add to Basket

More...
Add to Basket
time-saving
tips & techniques
Fresh Ramen Noodles
Green Beans
Tomato
Persian Cucumber
How To: Hold a Chef's Knife
Scallions
Sesame Oil
Soy Sauce
Sugar
Furikake
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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, medium pot with water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Halve the green beans. 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 half the vinegar and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.

Make the soft-boiled eggs:
2 Make the soft-boiled eggs:

While the cucumber marinates, carefully add the eggs to the small saucepan of boiling water. Cook 6 to 7 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper.

Cook the green beans & noodles:
3 Cook the green beans & noodles:

While the eggs cook, add the halved green beans and noodles (stirring gently to separate) to the medium pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 1 to 2 minutes to stop the cooking process.

Make the sauce:
4 Make the sauce:

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

Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

Add the cooked green beans and noodles and seasoned tomatoes to the bowl of sauce; toss to coat and season with salt and pepper to taste. Serve the finished noodles topped with the marinated cucumber (including any liquid) and seasoned eggs. Garnish with the furikake and sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

About Blue Apron

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!

Get This Recipe Delivered

Hiyashi Chuka Ramen

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, medium pot with water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Halve the green beans. 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 half the vinegar and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.

2 Make the soft-boiled eggs:

While the cucumber marinates, carefully add the eggs to the small saucepan of boiling water. Cook 6 to 7 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper.

Make the soft-boiled eggs:
Cook the green beans & noodles:
3 Cook the green beans & noodles:

While the eggs cook, add the halved green beans and noodles (stirring gently to separate) to the medium pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 1 to 2 minutes to stop the cooking process.

4 Make the sauce:

While the green beans and noodles cook, in a large bowl, combine the sugar, soy sauce, sliced 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:
Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

Add the cooked green beans and noodles and seasoned tomatoes to the bowl of sauce; toss to coat and season with salt and pepper to taste. Serve the finished noodles topped with the marinated cucumber (including any liquid) and seasoned eggs. Garnish with the furikake and sliced green tops of the scallions. Enjoy!