Hiyashi Chuka (Cold Ramen) With Shrimp, Ham, and Vegetables Recipe

Beat the heat with cold ramen. . Shao Z.

Why This Recipe Works

  • A bright, balanced dressing of soy sauce, rice vinegar, freshly grated ginger, and sesame oil adds plenty of flavor while still being refreshing.
  • A variety of toppings lend both great texture and flavor to each bowl.

When the heat starts to climb, I try to use my oven as little as possible. One of my favorite chilled meals: hiyashi chuka, chilled ramen topped all sorts of goodies and tossed in a bright, simple dressing.

Recipe Details

Hiyashi Chuka (Cold Ramen) With Shrimp, Ham, and Vegetables Recipe

Active 30 mins
Total 30 mins
Serves 4 servings


  • 4 servings fresh ramen noodles (about 22 ounces total; see notes)

  • 1/4 pound large shrimp, shelled and deveined

  • 1 ear of cooked corn, kernels sliced off and cob discarded

  • 1 egg, beaten

  • 3 tablespoons soy sauce

  • 3 tablespoons rice vinegar

  • 1 tablespoon sugar

  • 1 tablespoon water

  • 1 teaspoon grated fresh peeled ginger

  • 1 teaspoon toasted sesame oil

  • 1/2 teaspoon hot chile oil

  • 1 teaspoon toasted sesame seeds

  • 1/4 pound sliced cooked ham, cut into strips

  • 4 sticks imitation crab meat, shredded into thin strips

  • 1 large tomato, halved, then thinly sliced

  • 2 scallions, white and light green parts only, thinly sliced on the bias

  • Spicy Japanese mustard, for serving


  1. In a large pot of salted boiling water, cook ramen noodles until tender and springy. Drain in a colander, rinse under cold running water, and let drip dry. Set aside. (If they being to clump or stick, run under cold water again to loosen.)

  2. In a saucepan of simmering salted water, poach shrimp until just cooked through, about 3 minutes. Chill under cold running water, then slice in half lengthwise.

  3. In a small nonstick skillet, cook beaten egg over medium heat until set in a thin sheet like an omelette, about 3 minutes; cover during last minute to set the top. Remove from skillet, let cool 1 minute, then roll and thinly slice into strips.

  4. In a small mixing bowl, stir together soy sauce, rice vinegar, sugar, water, grated ginger, sesame oil, hot oil, and toasted sesame seeds. Set dressing aside in the refrigerator to chill.

  5. To serve, place chilled drained noodles in serving bowls. Top the noodle with shrimp, corn, scallion, ham, tomato, crab stick, and sliced egg. Add a dollop of hot Japanese mustard in the middle. Divide dressing into 4 small bowls and serve. To eat, pour dressing on top of the noodles at the table, toss to combine, and enjoy right away.


Ramen noodles are often available at stores with well-stocked Asian sections, usually in the refrigerator or freezer section (they're sometimes sold alone, and sometimes sold with a soup flavor pack included). If you can't find ramen noodles, you can substitute yakisoba or soba noodles; the dish won't be the same, but it'll still be tasty.

This Recipe Appears In

Nutrition Facts (per serving)
440 Calories
17g Fat
44g Carbs
28g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 440
% Daily Value*
Total Fat 17g 22%
Saturated Fat 4g 22%
Cholesterol 161mg 54%
Sodium 1899mg 83%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 28g
Vitamin C 11mg 53%
Calcium 80mg 6%
Iron 4mg 21%
Potassium 608mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)