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Summer Vegetable Hiyashi Chuka Fill 1 Created with Sketch.

with Fresh Ramen Noodles & Soft-Boiled Eggs

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 625 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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!

fresh
ingredients
Summer Vegetable Hiyashi Chuka with Fresh Ramen Noodles & Soft-Boiled Eggs
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Make the sauce:
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.

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.

Cook the noodles:
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.

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!

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 any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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!