Beat the Heat with Cold Vinegared Noodles (Hiyashi Chuka) — By Culinary Healer Viv Loh
The Cold Noodle Dish That Will Change Your Lunch Forever
When the heat hits, and you can't face another warm meal, there is one dish that Japanese families have been reaching for every summer for generations.
Hiyashi Chuka — Cold Vinegared Noodles.
Chilled, colourful, refreshing and packed with flavour, this is the dish that proves healthy eating never has to be boring. And thanks to Culinary Healer and Transformation Coach Viv Loh, we now have a recipe that brings this Japanese classic to the Malaysian kitchen — made effortlessly with Bio Tree Pickle & Sushi Vinegar.
Meet Viv Loh
Viv Loh is a Culinary Healer, Transformation Coach and the author of the much-loved book "Not Kale!" — a refreshingly honest take on wellness food that champions flavour, simplicity and joy over health food trends.
Her approach in the kitchen is guided by one belief: food should heal you and delight you at the same time. Nothing should be complicated, and nothing should be bland.
Hiyashi Chuka is the perfect expression of that philosophy — a dish that is as beautiful to look at as it is nourishing to eat.
What Is Hiyashi Chuka?
Hiyashi Chuka (冷やし中華) literally means "chilled Chinese-style" in Japanese. Despite the name, it is a beloved Japanese summer staple — chilled ramen noodles served with colourful toppings and drenched in a tangy, savoury vinegared sauce.
It is light enough for a hot day. Filling enough for a proper meal. And quick enough to make on a busy weekday.
The secret to an authentic Hiyashi Chuka? The sauce. And the secret to the sauce? A clean, well-balanced vinegar that brings everything together without overpowering the fresh toppings.
That is exactly where Bio Tree Pickle & Sushi Vinegar comes in.
Why Bio Tree Pickle & Sushi Vinegar Is Perfect for This Dish
The sauce in Hiyashi Chuka lives or dies by the quality of its vinegar. Too sharp and it overwhelms everything. Too flat and the dish falls lifeless.
Bio Tree Pickle & Sushi Vinegar hits the perfect balance — naturally brewed from organic brown rice over 365 days using a proprietary natural fermentation process. The result is a vinegar with a clean, mellow acidity that lifts and brightens rather than dominates.
No preservatives. No artificial additives. Just pure, wholesome flavour your whole family can enjoy confidently.
And beyond this recipe? This vinegar works beautifully as:
- 🥗 Salad dressings — ginger, sesame, apple or yuzu
- 🥒 Quick pickles — cucumber, ginger, cabbage, green chilli
- 🥤 Healthy beverages — with fruit juice or over ice with mint
- 🥟 Gyoza dipping sauce — simply mixed with quality soy sauce
Viv Loh's Hiyashi Chuka Recipe
Ingredients (Serves 2)
For the noodles:
- 2 portions of ramen noodles or thin egg noodles
- 1 teaspoon sesame oil (to prevent sticking after cooking)
For the Hiyashi Chuka sauce:
- 3 tablespoons Bio Tree Pickle & Sushi Vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon fresh ginger, grated
- 1–2 tablespoons water (to adjust consistency)
- Optional: 1 teaspoon chilli oil or toasted sesame paste for depth
Suggested toppings (mix and match):
- 🥒 Cucumber — julienned into thin strips
- 🥕 Carrot — julienned or ribboned
- 🥚 Egg — thin omelette, sliced into strips
- 🍅 Tomato — sliced into wedges
- 🌽 Corn kernels — fresh or lightly grilled
- 🫘 Edamame — shelled
- Toasted sesame seeds and nori strips to garnish
Method
Step 1 — Cook and chill the noodles. Cook your ramen or egg noodles according to the packet instructions. Drain and immediately rinse under cold running water — this stops the cooking process and gives the noodles their signature chewy, springy texture.
Toss with a small drizzle of sesame oil to prevent sticking. Refrigerate until completely cold — at least 15–20 minutes. Cold noodles are non-negotiable for authentic Hiyashi Chuka.
Step 2 — Make the vinegar sauce. Combine Bio Tree Pickle & Sushi Vinegar, soy sauce, sesame oil, sugar, grated ginger and water in a small bowl. Whisk until the sugar dissolves completely.
Taste your sauce — it should be tangy, slightly sweet, savoury and fragrant from the sesame. Adjust to your preference. This is your flavour base, so take a moment to get it right.
Refrigerate the sauce until ready to use — cold sauce on cold noodles is everything.
Step 3 — Prepare your toppings. While the noodles chill, prepare your toppings. The beauty of Hiyashi Chuka is the rainbow of colours and textures across the top of the bowl. Take your time with the presentation — slice the cucumber and carrot into fine, even strips, cut the omelette neatly, arrange the tomato wedges.
This dish eats with the eyes first.
Step 4 — Assemble and servePlace your chilled noodles in a bowl or on a flat plate. Arrange your toppings in neat rows or clusters across the noodles — the more colourful, the better.
Drizzle your vinegar sauce generously over everything. Finish with a sprinkle of toasted sesame seeds and nori strips.
Serve immediately — cold, fresh and vibrant.
Why This Dish Is Good for You
Viv's Hiyashi Chuka is more than just delicious — it is genuinely nourishing.
🥒 Raw vegetables — cucumber, carrot and tomato provide vitamins, fibre and hydration
🍳 Egg — a complete protein that keeps you full and supports muscle health
🍶 Natural vinegar — the organic acids in Bio Tree Pickle & Sushi Vinegar support digestion, help balance the gut environment and enhance nutrient absorption
🌿 Ginger — naturally anti-inflammatory and warming to the digestive system even in a cold dish
🌾 Wholesome carbohydrates — noodles provide sustained energy without the heaviness of a hot meal
This is the kind of meal Viv champions in "Not Kale!" — real ingredients, balanced nutrition, and a dish you will genuinely look forward to eating.
Viv's Tips for the Perfect Bowl
Keep everything cold. The magic of Hiyashi Chuka is the contrast between cold, chewy noodles and the bright, punchy sauce. Don't rush the chilling step.
Make extra sauce. The vinegar sauce keeps well in the refrigerator for up to 5 days. Make a double batch and use it as a salad dressing, a dipping sauce for spring rolls, or a marinade for tofu or grilled vegetables during the week.
Use fresh, firm vegetables. The crunch of fresh cucumber and carrot is part of the experience. Avoid vegetables that are soft or wilting.
Customise freely. Hiyashi Chuka is endlessly adaptable. Try it with shredded chicken, prawns, smoked salmon or simply keep it fully plant-based. The vinegar sauce works beautifully with everything.
A Bowl of Wellness You'll Want Every Week
Viv Loh's Hiyashi Chuka is the kind of recipe you make once and immediately add to your regular rotation. It is fast, it is fresh, it is nourishing — and it proves that eating well never has to mean eating something you don't enjoy.
Cold noodles. Fresh vegetables. A clean, naturally fermented vinegar sauce.
Simple food. Real ingredients. Genuine nourishment.
🛒 Get Bio Tree Pickle & Sushi Vinegar
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Learn more about Bio Tree products at www.biotreebiotechnology.com
Bio Tree Wellness — Natural fermentation wellness, crafted for the family you love. Made in Malaysia | Halal Certified | GMP Manufactured | No Preservatives