Hiyashi chūka (冷やし中華; literally "chilled Chinese") is a Chinese-style Japanese dish consisting of chilled Chinese noodles with various toppings served in the summer. It is also called reimen (冷麺; literally "chilled noodle") in Kansai region and hiyashi rāmen (冷やしラーメン; literally "chilled ramen") in Hokkaido. Toppings are usually colorful cold ingredients and a tare sauce.

The dish was invented in 1937 by the Chinese restaurant Ryutei in Sendai as an adaptation of the Shanghainese dish liangbanmian (simplified Chinese: 凉拌面; traditional Chinese: 涼拌麵; pinyin: liángbànmiàn; lit. 'chilled mixed noodles'). The dish was originally sold in Japan under the borrowed Chinese name ryanbanmyen (リャンバンミェン). The name "hiyashi chuka" was established in the late 1950s.

Popular toppings are meat (ham, boiled chicken, or char siu), strips of tamagoyaki (egg omelette), summer vegetables like cucumber and tomatoes, menma (fermented bamboo shoots), and beni shōga (pickled ginger) as a condiment. Toppings are cut thin, to mix well with the noodles and the sauce. The tare sauce is usually made with a base of either soy sauce and rice vinegar, or sesame seeds and mayonnaise (ゴマだれ (gomadare)).