Summer Vegetable Hiyashi Chuka with Fresh Ramen Noodles & Soft-Boiled Eggs

Summer Vegetable Hiyashi Chuka

with Fresh Ramen Noodles & Soft-Boiled Eggs

2 Servings
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From the Test Kitchen

Hiyashi chuka is a traditional summertime noodle dish from Japan. Most ramen is served hot in brothy soups. But, in summer, sometimes we want something a little more temperate. Hiyashi chuka uses the same delicious ramen noodles, but swaps out the steamy broth for a cool, sweet, vinegary sauce. It’s incredibly flavorful—the perfect companion to summer produce, authentic spices and velvety, soft-boiled eggs. Chill out, chefs!
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  • Nutrition
    PER SERVING
  • Calories
    625 Cals (est.)
fresh
ingredients
Summer Vegetable Hiyashi Chuka with Fresh Ramen Noodles & Soft-Boiled Eggs
Title

Summer Vegetable Hiyashi Chuka

Prepare the ingredients:
How To: Cut Corn Kernels off the Cob
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the eggs from the refrigerator to bring to room temperature. 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 ½ tablespoon of the rice vinegar. Cut the tomato into wedges.

2 Make the sauce:

In a small bowl, combine the sugar, sesame oil, soy sauce, the white bottoms of the scallions, remaining rice vinegar and 1½ tablespoons of water. Stir until the sugar dissolves. Set aside as you continue cooking.

Make the sauce:
Cook the eggs:
3 Cook the eggs:

Once the water is boiling, add the eggs and cook for exactly 6 minutes. Using a slotted spoon, remove the eggs from the water, leaving the pot of boiling water on the heat; rinse the eggs under cold water for 30 seconds to 1 minute stop the cooking process. Carefully peel the eggs and cut each in half lengthwise. Set aside as you continue cooking.

4 Cook the noodles:

Add the fresh ramen noodles to the same pot of boiling water used to cook the eggs. Stir to separate the noodles. Cook, stirring occasionally, 90 seconds to 1 minute, or until tender. Drain and run under cold water until cool. Drain again.

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

Divide the drained noodles and sauce between 2 dishes. Top with the corn, arugula, soft-boiled eggs, tomato, bean sprouts and cucumber. Garnish with the green parts of the scallions and as much of the spice blend as you’d like. Enjoy!

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