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Smoked Chinese-style Cold Noodles

Smoked Hiyashi Chuka

Smoked toppings gives a tasty upgrade to the popular summer dish


Donabe smoker, "Ibushi Gin" (large)




  • 2 strips chicken tender
  • 1 teaspoon shio-koji or 1/4 teaspoon salt
  • 2 eggs
  • 1/2 ear corn
  • 6 medium okra
  • 2 small lime wedges
  • 1 radish, thinly-sliced
  • some chopped cilantro
  • some pickled ginger ("beni shoga")
Yuzu-soy sauce
  • 2 tablespoons sake
  • 2 tablespoons raw brown sugar
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar or Japanese black vinegar ("kurozu")
  • 1 tablespoon yuzu juice or lemon juice
  • 1 tablespoon sesame oil
  • 2 servings Chinese noodles
  • 2 teaspoons sesame oil
  • 2 teaspoons roasted white sesame seeds

Other thins you need:

  • a piece of aluminum foil
  • a small handful (about 1/3 oz or 8 g) of smoke chips


  1. Marinate the chicken in shio-koji for a few hours (or at least 30 minutes). Gently wipe off the marinade with paper towel. Set aside.
  2. Grill the corn and okra until they are barely cooked. Split the corn cub in half by knife. Set aside.
  3. Boil the eggs until just done. Peel and pat dry with paper towel. Set aside.
  4. In a bowl, whisk together the ingredients for the sauce. Set aside.
  5. Line the bottom of "Ibushi Gin" with a piece of aluminum foil. Spread the smoke chips so that they make a ring shape. Make sure the foil is tightly attached to the bottom.
  6. Set the ingredients on the racks in “Ibushi Gin” in the order of the chicken tender (bottom rack), eggs (middle rack), and corn and okra (top rack).
  7. Set "Ibushi Gin" (with no lid) over high heat. Wait until the chips starts smoking (about 7-8 minutes).
  8. Cover with lid and pour water into the rim surrounding the lid. Continue to heat for 5 minutes.
  9. Turn off the heat and let it rest (with lid on) for 15 minutes.
  10. Shred the chicken by hand. Cut the eggs in half. Also cut the okra in half at an angle. Cut the corn kernels from the cob. Set aside.
  11. Cook the noodles according to the package’s instructions. Rinse in cold water and drain well.
  12. Divide the noodles into two bowls. For each, drizzle 1 teaspoon sesame oil and sprinkle 1 teaspoon sesame seeds and toss.
  13. Decorate the noodles with all the smoked ingredients, lime, radish, cilantro, and pickled ginger. Pour about 1/4 cup (60 ml) of the sauce over each bowl and serve.

Smoked ingredients are ready to be cut (picture above are for 4 servings)

All the toppings are ready before the noodles were cooked.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml