I always stock good quality Japanese Instant Ramen in my pantry. Instant Ramen can be a good quick meal with protein and vegetables. On a hot summer day, I often make it into cold refreshing salad for lunch. It’s quick and easy to prepare and very satisfying.


1 Serving


Instant Ramen 1

Topping Suggestions

Cooked Chicken, Boiled Egg, ‘Onsen Tamago’
Ham, ‘Nibuta’, Roast Pork
Cucumber, Lettuce, Watercress, Baby Spinach, Blanched Broccoli
Carrot, Capsicum, Tomato
Red Onion, Spring Onion, Fried Onion

Sauce Ingredients

Toasted Sesame Seeds 1 to 2 teaspoons *ground
Sugar 1 teaspoon *add 1/2 teaspoon if you like sweeter flavour
Soy Sauce 2 teaspoons
Rice Vinegar 2 teaspoons
Hot Mustard 1/2 teaspoon

  1. Cook noodles as instructed. Basically cook dry noodles in rapidly boiling water for 2 to 3 minutes or until cooked ‘al dente’. Drain and rinse in cold water, then drain well.
  2. Toppings are better to be sliced or prepared into strips so that easy to eat with noodles. To make sauce, combine all ingredients and mix well.
  3. Place the noodles in a deep plate or bowl, arrange toppings, pour the sauce over and enjoy!