Nagoya-style Nagashi Chuka: Flowing Chinese-style Cold Noodles (Nagoya no Nagashi Chuka: Nagare Chuka Reimen)

Nagoya no Nagashi Chuka, also known as Nagoya-style Nagashi Chuka, is a popular dish in Nagoya, Japan. It is a refreshing and flavorful cold noodle dish that is perfect for hot summer days. The noodles are served with a variety of colorful and crunchy toppings, making it a visually appealing and delicious meal.

Nagoya-style Nagashi Chuka: Flowing Chinese-style Cold Noodles (Nagoya no Nagashi Chuka: Nagare Chuka Reimen)

Ingredients

  • 300g ramen noodles
  • 1 cucumber, julienned
  • 1 tomato, thinly sliced
  • 2 eggs, hard-boiled and sliced
  • 100g ham, julienned
  • 2 green onions, thinly sliced
  • 1/4 cup corn kernels
  • 1/4 cup pickled ginger
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame seeds
  • Ice cubes

Instructions

  1. Boil the ramen noodles according to the package instructions. Drain and rinse with cold water. Divide the noodles into 4 serving bowls.
  2. Arrange the cucumber, tomato, eggs, ham, green onions, and corn on top of the noodles.
  3. In a small bowl, mix together the pickled ginger, soy sauce, rice vinegar, sesame oil, sugar, and grated ginger. Pour the dressing over the noodles and toppings.
  4. Place a few ice cubes in each bowl to keep the noodles cold.
  5. Sprinkle with sesame seeds and serve immediately.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
15g
Fat
12g

Supplies

Serving bowls Small mixing bowl

Tools

Cutting board Knife Measuring cups and spoons

Serving suggestions

Serving suggestions: Serve the Nagashi Chuka with a side of pickled vegetables and a cold Japanese tea.

Tips & tricks

Tips: For an extra refreshing experience, chill the serving bowls before assembling the Nagashi Chuka.

Cost

$15