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Cold Ramen

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

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

Servings: 1

Prep: 5 minutes

Total: 12 minutes


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


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