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 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
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
- 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.
- Vegetables are better to be cut or prepared into thin strips or slices so that easy to eat with noodles.
- 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.
- 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.