Hiyashi chuka salad with fresh ramen, egg ribbons, and crispy pancetta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Hiyashi chuka salad with fresh ramen, egg ribbons, and crispy pancetta

Hiyashi chuka salad with fresh ramen, egg ribbons, and crispy pancetta

Dairy-Free, <600 Calories

2 Servings, 480 Calories/Serving

20 Minutes

Say hiya to hiyashi chuka, Japan’s famous cold noodle salad. Our version of this artful dish combines fresh ramen noodles with a colorful array of egg ribbons, juicy cucumber, and crisp pancetta.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 ounces Moon Noodles fresh ramen
  • Sunbasket hiyashi chuka seasoning blend (rice vinegar - gluten-free tamari - maple syrup - toasted sesame oil - garlic - ginger)
  • 2 organic eggs
  • 3 ounces diced pancetta
  • 1 organic cucumber
  • 1 organic Roma or other tomato
  • 3 organic scallions
  • Nori strips (for garnish)

Nutrition per serving

Calories 480, Total Fat 21g (27% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 550mg (24% DV), Total Carb. 56g (20% DV), Fiber 10g (36% DV), Total Sugars 7g (Incl. 3g Added Sugars, 6% DV), Protein 20g
Contains: Eggs, Wheat, Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the ramen

Bring a medium sauce pot of water to a boil. Stir in the ramen and cook until just tender, 3 to 4 minutes. Drain and rinse with cold water. Return the ramen to the pot. Add the hiyashi chuka seasoning blend, season to taste with salt and pepper, and stir to combine. While the water is heating and the ramen is cooking, prepare the pancetta and the eggs.


Cook the pancetta and the egg ribbons

  • Crack the eggs into a small bowl and season with salt and pepper. Lightly beat with a fork until just blended. 

In a medium frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Transfer to a plate. Spoon off all but 1 to 2 teaspoons fat from the pan. 

Reduce the heat to medium-low and add the eggs, swirling to coat the bottom of the pan evenly. Cook without stirring until the eggs are set and beginning to release from the pan at the edges, 1 to 2 minutes. Using a spatula, gently flip the eggs and cook until just cooked through, 10 to 15 seconds longer. Transfer to a cutting board to cool slightly. Gently roll up the eggs, then cut the roll crosswise into ¼-inch-wide ribbons. While the pancetta is cooking, start preparing the vegetables.


Prep the vegetables

  • Peel the cucumber, if desired; cut the cucumber into ¼-inch-thick matchsticks.
  • Cut away the core from the tomato; coarsely chop the tomato and season to taste with salt and pepper.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.


Transfer the ramen to individual bowls. Arrange the cucumber, tomato, scallions, egg ribbons, and pancetta in separate piles on top. Garnish with the nori strips and serve.

Kids Can!
  • Time the ramen.
  • Season the cooked ramen.
  • Season the tomatoes.
  • Assemble their bowls.
  • Garnish with the nori strips.