Recipe by Caryl Levine and Ken Lee, Kristin Donnelly

Cold Ramen with Chicken, Egg, Snap Peas, and Carrots

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Meat Meat
Easy Easy
4 Servings
40 Minutes

No Diets specified

This dish is inspired by hiyashi chuka, a chilled ramen dish that’s popular in the summer in Japan. Some versions have the noodles swimming in a cool broth, while others, like this one, have a sauce that can be used for dipping or drizzling.  

You can top cold ramen with almost any combination of vegetables and meat or fish that you like. This is just one suggestion.



  • 1/2 cup (120 milliliters) Haddar Soy Sauce

  • 2 tablespoons sugar

  • 2 tablespoons unseasoned rice vinegar

  • 1 teaspoon finely grated fresh ginger (from 1 inch (2.5 centimeter) peeled ginger, or 1 cube Gefen Frozen Ginger

  • 1 teaspoon toasted sesame oil

For The Ramen

  • 2 large eggs

  • salt

  • 10 ounce (280 grams) rice ramen noodles or other ramen noodles

  • 4 ounces (115 grams) snap peas, trimmed and halved lengthwise

  • 4 ounces (115 grams) carrots, cut into matchsticks

  • one 2-pound (910 gram) rotisserie chicken, chilled, meat pulled

  • thinly sliced green onion tops, for garnish

  • toasted sesame seeds, for garnish


To Make The Sauce


In a medium bowl, mix together the soy sauce, 1/4 cup (60 milliliters) of water, the sugar, vinegar, ginger, and sesame oil.

To Make The Egg and Ramen


Bring a large soup pot of water to a boil over high heat and fill a bowl with ice water.


Lower the heat to medium to maintain a simmer and carefully lower in the eggs. Cook the eggs for seven minutes, then, using a slotted spoon, transfer to the bowl of ice water.


When the eggs are cool, peel them and cut them in half lengthwise. Sprinkle with salt.


Return the water to a boil and season generously with salt. Add the noodles and cook until just tender, about five minutes or according to the package directions. drain and rinse with cold water to cool.

To Serve


Divide the noodles amoung four bowls.


Arrange the snap peas, carrots, chicken, and eggs in the bowls and garnish with green onions and sesame seeds.


Pour the sauce into four small bowls to serve alongside for dipping or spooning over the ramen.


Reprinted from Rice is Life: Recipes and Stories Celebrating the World’s Most Essential Grain by Caryl Levine and Ken Lee with Kristin Donnelly, with permission from Chronicle Books, 2022. Photographs ©️ Erin Scott. Purchase on Amazon

Cold Ramen with Chicken, Egg, Snap Peas, and Carrots

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