"You can adopt this recipe to use any leftovers in your fridge."
Servings: 1
Prep: 5 minutes
Total: 12 minutes
Ingredients
soy vinaigrette:
236 ml soy sauce
118 ml rice vinegar
60 g white sugar
72 ml sesame oil
15 g peeled ginger
5 g garlic
add ins:
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
15-30 g kimchi
15 g furikake
240 g ramen noodles, cooked
Directions
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.