Cold Ramen

The perfect late night snack that's also a refreshing meal.

Aug 6 2017, 7:00pm

"You can adopt this recipe to use any leftovers in your fridge."

Servings: 1
Prep: 5 minutes
Total: 12 minutes


for the soy vinaigrette:
1 cup soy sauce
1/2 cup rice vinegar
1/4 cup white sugar
3 tablespoon sesame oil
1 1/2 teaspoon peeled ginger
1 teaspoon garlic

add in's
pinch chilis, chopped
pinch scallions, chopped
small handful baby chard, chopped
small handful pea shoots, cooked
1 each ear corn, cooked
1 each egg, poached
1-2 tablespoons kimchi
1 tablespoon furikake
1 cup ramen noodles, cooked


1. Blend soy ingredients in blender and strain. Set aside.

2. Boil noodles for 1-2 minutes. Drain into colander, then cold flash noodles in a bowl of ice water.

3. Mix cold ramen noodles with 2-3 tablespoons of soy vinaigrette, garnishes of vegetables, kimchi, and furikake to taste. Top with 1 poached egg.

From How-To: Make Cold Ramen