Vegetable Hiyashi Chuka Fill 1 Created with Sketch.

with Fresh Ramen Noodles & Soft-Boiled Eggs

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 560 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
12 Smart Points

Hiyashi chuka is a traditional summertime noodle dish from Japan that features chilled ramen noodles tossed with a sweet and tangy sauce—the perfect companion to fresh summer produce, authentic seasonings, and rich soft-boiled eggs.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Vegetable Hiyashi Chuka with Fresh Ramen Noodles & Soft-Boiled Eggs
Title
  • ½ lb Fresh Ramen Noodles (Previously Frozen)
  • 2 Pasture-Raised Eggs
  • 4 oz Grape Tomatoes
  • 2 Scallions
  • 1 Persian Cucumber
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Sugar
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 Tbsp Rice Vinegar
  • 6 oz Green Beans
  • 1 tsp Furikake
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & marinate the vegetables:
1 Prepare the ingredients & marinate the vegetables:

Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Fill a separate, medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Wash and dry the fresh produce. Halve the green beans crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Thinly slice the cucumber into rounds. Combine in a medium bowl; add half the vinegar and half the soy sauce. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook the eggs:
2 Cook the eggs:

While the vegetables marinate, carefully add the eggs to the small pot of boiling water. Cook 6 to 7 minutes for soft-boiled, or until your desired degree of doneness. 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, to the medium pot of boiling water, add the halved green beans and noodles (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 30 seconds to 1 minute 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, ponzu sauce, sesame oil, sliced white bottoms of the scallions, remaining vinegar, and remaining soy sauce. Stir until the sugar has dissolved. Taste, then season with salt and pepper if desired. 

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

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

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Prepare the ingredients & marinate the vegetables:
1 Prepare the ingredients & marinate the vegetables:

Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Fill a separate, medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Wash and dry the fresh produce. Halve the green beans crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Thinly slice the cucumber into rounds. Combine in a medium bowl; add half the vinegar and half the soy sauce. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

2 Cook the eggs:

While the vegetables marinate, carefully add the eggs to the small pot of boiling water. Cook 6 to 7 minutes for soft-boiled, or until your desired degree of doneness. 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 eggs:
Cook the green beans & noodles:
3 Cook the green beans & noodles:

While the eggs cook, to the medium pot of boiling water, add the halved green beans and noodles (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 30 seconds to 1 minute to stop the cooking process. 

4 Make the sauce:

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

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

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