It’s been so hot in Melbourne where I live. This is a cold Ramen Noodle dish that I have been repeatedly cooking for my lunch. I cook Noodles and thinly sliced Pork together, and they can be cooked very quickly. Other than that, you don’t need to cook anything. I crave a cold noodle dish like this one on a hot summer day.

Makes

1 Serving

Ingredients

1 serving Ramen Noodles OR Chinese Egg Noodles
80g thinly sliced Pork *cut into bite-size pieces
5cm Cucumber *thinly sliced
1/8 Onion *thinly sliced
1 tablespoon Dried Cut Wakame

Sauce
1 tablespoon Soy Sauce
1 tablespoon Rice Vinegar
1/2 tablespoon Sugar
1/2 tablespoon Water
1 teaspoon Sesame Oil
1 teaspoon Crispy Chilli Oil *OR Chilli Sauce, etc.
1 teaspoon Toasted Sesame Seeds

Method
  1. Soak Dried Cut Wakame in cold water in a small bowl until soft.
  2. Thinly slice Cucumber and Onion. I use a vegetable slicer.
  3. In a mixing bowl, combine all the Sauce ingredients.
  4. Cut thinly sliced Pork into bite-size pieces. Cook Ramen Noodles (OR Chinese Egg Noodles) and Pork in boiling water until cooked. Drain, cool under cold water, then drain well.
  5. Add the cooked Pork pieces into the Sauce and mix to combine. Drain the softened Wakame, squeeze to remove excess water, and add to the Sauce and combine. Then add Cucumber and Onion, and mix well.
  6. Place cooled Ramen Noodles in a serving bowl, cover with the mixture with all the sauce, and enjoy.