Paleo Hiyashi Chūka (Cold “Ramen” Salad)

19 20 492
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 2
Paleo Hiyashi Chūka (Cold “Ramen” Salad)
Health Highlights
This veggie-packed, Whole30-friendly version of hiyashi chūka uses spiralized and blanched daikon noodles in place of cold ramen,


1/4 cup Coconut aminos, Coconut Secret
2 tbsp Orange juice
1 tbsp Fish sauce
1 1/2 tsp Rice vinegar
1/2 tsp Garlic powder
1/2 tsp Ginger, ground
1 dash Sesame oil
2 large egg Egg
1 pinch Kosher salt
1 tsp Ghee (or fat of choice)
454 gm Radish, daikon
227 gm Pork shoulder, whole (sliced into matchsticks; leftover Paleo Char Siu - see Notes for recipe; or your fave cooked protein)
1/2 cup Cherry Tomatoes (cut in quarters)
1/2 cucumber(s) Cucumber (English; cut into matchsticks)
1 large Carrots (cut into thin matchsticks with a knife or julienne peeler)
1/4 cup Broccoli sprouts
1 green onion (stem) Green onion (thinly sliced on the diagonal)
1 tsp Sesame seeds (toasted)
2 tbsp Seaweed, nori (shredded, toasted (optional))


  1. First, shake up a mini jar of All-Purpose Stir-Fry Sauce! In a small jar, combine the  coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ground ginger, and sesame oil. Seal the lid and shake vigorously. Label the jar and store in the fridge for up to two weeks in advance.
  2. When you’re ready to make the hiyashi chūka, fill a large pot with water and bring it to a boil over high heat. While you’re waiting for the water to boil, assemble the rest of the ingredients. Crack the eggs into a bowl and add about a ¼ teaspoon of kosher salt. Beat the eggs well.
  3. Heat a large cast iron skillet, griddle, or nonstick pan over medium heat. When the pan is hot, add the ghee. Once it’s melted, pour in the whisked eggs, gently tilting the pan so that the egg covers the surface and forms a thin omelet. As soon as the omelet has set, flip it over and cook on the other side for about 30 seconds or until cooked through.
  4. Transfer the omelet to a cutting board and fold it into thirds before thinly slicing cross-wise. Set aside.
  5. In the meantime, grab your daikon. Cut the ends off, and peel off the skin. I like to use fat, straight daikon for spiralizing. Depending on the size of your daikon (and the number of folks you’re serving), you may need only half of a large one. Spiralize the daikon, and set the daikon “ramen” aside.
  6. Prepare a large bowl of ice water and a colander. (You’ll be boiling the daikon for only a minute or two, so you’ll need to be prepared to drain and chill the noodles quickly.)
  7. When the water in the pot is boiling, add a large pinch of salt. Transfer the daikon noodles to the boiling water and give them a good stir. Cook the noodles for 1-2 minutes or until soft, but still al dente.
  8. Immediately drain the daikon noodles and transfer them to the ice water bath. Once the noodles are chilled, fish ’em out and dump them back in the colander to drain completely.
  9. Divide the daikon into two large bowls. Top with Paleo Char Siu, tomatoes, cucumber, carrots, broccoli sprouts, scallions, sesame seeds, and nori. Or with whatever you have in the fridge!
  10. Pour on the All-Purpose Stir-Fry Sauce right before serving and adjust the amount to your taste. Mix everything up, and slurp it all down!


Recipe for Paleo Char Siu (Chinese roasted pork)


Nutrition Facts

Per Portion

Calories 492
Calories from fat 244
Calories from saturated fat 96
Total Fat 27.2 g
Saturated Fat 10.7 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 12.4 g
Cholesterol 278 mg
Sodium 2069 mg
Potassium 1358 mg
Total Carbohydrate 34 g
Dietary Fiber 8.0 g
Sugars 15.2 g
Protein 32 g

Dietary servings

Per Portion

Fruit 0.1
Meat 1.3
Meat Alternative 0.6
Vegetables 7.7

Energy sources