Oct 17, 2013

How to make Hiyashi Chuuka Soba (Cold Soba with Toppings)

冷やし中華らめん Hiyashi Chuuka Ramen is a common dish during summer in Japan. One of my fondest memories of Japan’s summer during my JET years was enjoying my cold Hiyashi Chuuka Ramen from the nearest convenience store from the school. Refreshing!

Though it is not uncommon to find cold soba 冷やし蕎麦 (Hiyashi Soba), but冷やし中華らめん is rather difficult to find in Singapore restaurants. Interestingly, one would think since Singapore is a tropical country, with summer all-year round, we should have abundance of cold dishes like cold soba, cold udon, etc. However, we don’t. The more predominant one is probably cold soba, a concept we imported from Japan. Not so much for the rest. I think Japan’s array of cold dishes is more varied than Singapore’s. Mmm.. I think we, Singaporeans, probably prefer our desserts chilled than main course chilled. :P

Nevertheless, do give Hiyashi Chuuka Ramen a try on a hot summer day. You might change your mind about chilled main course.

Giving it a slightly different twist, I prepared Hiyashi Chuuka Soba 冷やし中華蕎麦 instead for my lunch bento. Using soba, which is more easily available, instead of ramen.  It’s a very easy dish, just a bit more work, especially if you like to add more colours to the soba.

Ingredients needed


  • Soba
  • Sesame oil
  • A pinch of salt
  • 3 tablespoons of Roasted Sesame Dressing

For the Roasted Sesame Dressing, I uses Mizkan's Kinogomadare 金のごまだれ.


  • Sliced carrots
  • Sliced Japanese cucumbers
  • Crab meat stick
  • Sliced ham
  • Corn kernels
  • An egg


  • Pork floss
  • Sliced seaweed


1. First, prepare the soba as we need to cool it. Boil soba in hot water with a pinch of salt.

2. Once it is boiled, run it under cold water and mix the soba with some sesame oil, so that they will not stick.

3. Boil the sliced carrots and corn kernels. Leave them to cool when cooked.

4. Boil the crab meat stick and sliced them when cooked. Leave them to cool.

5. Fry sliced ham. Leave them to cool when cooked.

6. Mix the egg white and egg yolk to make omelette. Slice the omelette when ready. Leave to cool.

7. Add the soba in the serving boil/ plate. Add 3 tablespoons of roasted sesame dressing to the soba.

8. Add the rest of the toppings: Cucumber, carrots, corn, sliced ham, omelette and crab meat, side by side on the soba.

9. Add garnishing like pork floss and seaweed.

10. Serve with love~ Remember to mix the soba with sesame dressing and the toppings well before eating.

According to your preference, you can change the choice of toppings. I usually pick a range that has different colours to make the dish more appetizing. I tried adding edamame, too.

Have a cool summer with 冷やし中華蕎麦!

Other recipes of homemade Japanese food which you may like to try:

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