Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as 醤油だれ＆ごまだれ✿基本の冷やし中華✿

Soy Sauce & Sesame Sauce ✿ Classic Hiyashi Chuka (Cold Ramen) ✿

Name: Soy Sauce & Sesame Sauce ✿ Classic Hiyashi Chuka (Cold Ramen) ✿
Yield: 1 serving
Ingredients: 1 serving fresh Chinese-style noodles; 2 pieces (about 3.5 oz / 100g) chicken tenders (or ham); 1 pinch ★salt & pepper; 1 teaspoon ★sake (or dry white wine); 1/2 cucumber; 1 egg; 1 pinch ☆salt; 1/3 teaspoon ✰sugar; As needed Toppings (pickled ginger, toasted sesame seeds, shiso leaves, shredded scallions); 2 tablespoons white sesame paste; 1 tablespoon ground white sesame seeds; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sugar; 1 teaspoon chicken bouillon powder; 1/3 teaspoon chili bean paste (doubanjiang); 1 pinch salt; 1/3 cup water (80 ml); 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1 teaspoon chicken bouillon powder; 1 teaspoon toasted sesame oil; 1/4 cup water (60 ml)

ｱﾄﾘｴ沙羅 @atelier_sarah

Thank you for making this recipe popular! For those who love extra sauce, this refreshing cold ramen with plenty of light, flavorful sauce is the best. I’ll also show you easy ways to make shredded egg and steamed chicken.

About this recipe:
Cold ramen is especially delicious in hot weather. Since I like a lot of sauce, I found that the packets with store-bought noodles never have enough. So, I started making my own sauce to go with fresh Chinese noodles, and now everyone can customize their own bowl. Enjoy hiyashi chuka all year round!

ｱﾄﾘｴ沙羅 @atelier_sarah

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Ingredients

1 serving

1serving fresh Chinese-style noodles
2 pieces(about 3.5 oz / 100g) chicken tenders (or ham)
1 pinch★salt & pepper
1 teaspoon★sake (or dry white wine)
1/2cucumber
1egg
1 pinch☆salt
1/3 teaspoon✰sugar
As neededToppings (pickled ginger, toasted sesame seeds, shiso leaves, shredded scallions)
For the sesame sauce:
2 tablespoonswhite sesame paste
1 tablespoonground white sesame seeds
1 tablespoonsoy sauce
1 tablespoonrice vinegar
1 tablespoonsugar
1 teaspoonchicken bouillon powder
1/3 teaspoonchili bean paste (doubanjiang)
1 pinchsalt
1/3 cupwater (80 ml)
For the soy sauce dressing:
2 tablespoonssoy sauce
2 tablespoonsrice vinegar
1 tablespoonsugar
1 teaspoonchicken bouillon powder
1 teaspoontoasted sesame oil
1/4 cupwater (60 ml)

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Steps

1

★ To make the steamed chicken ★
If using ham, cut it into thin strips.
2

Arrange the chicken tenders in a microwave-safe dish and season with the ingredients marked ★.
3

Cover with plastic wrap and microwave at 600W for 2 minutes per 2 pieces. Let cool with the wrap still on.
(If making more, adjust the time accordingly. For 6 pieces, microwave for 6 minutes.)
4

Once cooled, shred the chicken by hand into thin strips. Chill in the refrigerator.
5

★ To make the shredded egg (kinshi tamago) ★
6

Crack the egg into a bowl. Add the ☆ ingredients and beat gently with chopsticks, cutting through the egg whites.
7

Lightly coat a nonstick skillet with a thin layer of vegetable oil. Pour in the egg mixture and swirl to spread it evenly.
8

Cook over low heat. When the surface is set and you can easily lift the edge with chopsticks, it's done. Do not let it brown.
9

Carefully flip the egg out onto a cutting board (it tears easily).
10

Cut into quarters.
11

Stack the quarters and slice into thin strips.
12

Chill in the refrigerator.
13

★ To prepare the cucumber and toppings ★
14

Slice the cucumber diagonally, stack the slices, and cut into thin strips.
15

Chill in the refrigerator.
16

Prepare your choice of toppings.
For the sesame sauce, use shredded scallions and shiso leaves.
For the soy sauce dressing, use pickled ginger and toasted white sesame seeds.
17

★ To make the soy sauce dressing ★
18

Combine all the soy sauce dressing ingredients except water in a bowl and mix well until smooth.
19

Gradually add the water, mixing well each time. Taste and adjust as needed. Chill in the refrigerator.
20

Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain, rinse under cold water until chilled, then soak briefly in ice water. Drain thoroughly.
21

Place the noodles in a bowl and top with the prepared chicken, egg, cucumber, and toppings.
22

Pour the soy sauce dressing evenly over everything and enjoy!
23

★ To make the sesame sauce ★
24

Combine all the sesame sauce ingredients except water in a bowl and mix well until smooth.
25

Gradually add the water, mixing well each time. Taste and adjust as needed. Chill in the refrigerator.
26

Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain, rinse under cold water until chilled, then soak briefly in ice water. Drain thoroughly.
27

Place the noodles in a bowl and top with the prepared chicken, egg, cucumber, and toppings.
28

Pour the sesame sauce evenly over everything and enjoy!
29

★ Thank you for making this recipe popular! ★
This became my 218th featured recipe. Thank you so much to everyone who made it and shared your feedback! ❤

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Cooksnaps

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ｱﾄﾘｴ沙羅 @atelier_sarah

Published in the US on August 06, 2025 14:01

❤フォロー＆つくれぽ下さる方々に心から感謝❤『美味しいと感じる気持ちと笑顔が元気の素』というコンセプトから、簡単でシンプルな家庭料理をご紹介します。COOKPADアンバサダーOGパンマイスターインスタ始めました↓https://www.instagram.com/atelier_sarahsarah_cook/2012ateliersarah

Keywords

Ramen Welsh Onion Cucumber Sake Ginger Pepper Rice Egg Chicken Bean Noodle Chicken Tender Ham Pickle Tahini Soy Wine

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