I first came across this ‘Cold Ramen Noodles’ that is supposed to be eaten with a dipping sauce at my sister’s house. She served it to me with nothing else. To be honest, I was not very impressed with the dish she served, but I liked the idea to eat cold Ramen Noodles with a dipping sauce. I would much prefer to eat the noodles with plenty of additional Vegetables and Pork.


1 Serving


1 serving Ramen Noodles *OR Chinese Egg Noodles
Vegetables *e.g. Lettuce, Carrot, Cucumber, Daikon, Radish Sprouts, etc.
1/4 sheet Toasted Nori *cut into thin strips
Finely Chopped Spring Onion
Toasted Sesame Seeds

Dipping Sauce
100g thinly sliced Pork *cut into small pieces
1 small clove Garlic *grated
1 teaspoon Sesame Oil
1/2 cup Chicken Stock *OR 1/2 cup boiling Water and 1/2 teaspoon Asian Chicken Bouillon Powder
1 tablespoon Soy Sauce
1/2 tablespoon Oyster Sauce
1/2 tablespoon Miso *dark colour type
1/2 teaspoon Sugar
Chilli Powder, Chilli Flaked OR Rāyu (Chilli Oil) *optional

  1. Prepare the Dipping Sauce first. Cook thinly sliced Pork in rapidly boiling water in a saucepan for a minute and drain. Return to the saucepan, add all other sauce, bring to the boil, then allow to cool. *Note: Alter the amount of Soy Sauce depending on the saltiness of the stock.
  2. Vegetables are better to be cut or prepared into thin strips or slices so that easy to eat with noodles.
  3. Cook Ramen Noodles OR Chinese Egg Noodles as instructed. Basically cook noodles in rapidly boiling water until cooked ‘al dente’. Then drain, rinse in cold water, and drain well.
  4. Place the drained cold noodles on a plate, arrange Vegetables, and add some Toasted Nori on top. Add Spring Onion and Sesame Seeds to the Dipping Sauce, and enjoy.