"You can adopt this recipe to use any leftovers in your fridge."Servings: 1Prep: 5 minutesTotal: 12 minutesIngredientssoy vinaigrette:236 ml soy sauce118 ml rice vinegar60 g white sugar72 ml sesame oil15 g peeled ginger5 g garlicadd ins:pinch chilis, choppedpinch scallions, choppedsmall handful baby chard, choppedsmall handful pea shoots, cooked1 each ear corn, cooked1 each egg, poached15-30 g kimchi15 g furikake240 g ramen noodles, cookedDirections1. 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
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