Cold Ramen Salad

Name: Cold Ramen Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: Ramen noodles 2 serving; Egg 2 piece; Ham 80 g; Cucumber 1 piece; Tomato 1 piece; Soy sauce 3 tbsp; Vinegar 2 tbsp; Sugar 1 tbsp; Sesame oil 1 tbsp; Sesame seeds 1 tsp

Quick answer

Total time: 30 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

Ice-chilled ramen noodles topped with neat stripes of egg crepe, ham, cucumber and tomato get a tangy soy-vinegar dressing poured over instead of a broth.

Because the sauce is a drizzle, not a soup, each topping keeps its own flavor and color. Cutting the egg, ham and cucumber to the same thin width makes the plate look tidy and lets every bite pick up a bit of everything, and the dressing goes on only at the table so the noodles stay springy.

Ingredients

servings

IngredientAmount

Ramen noodles2 serving

Egg2 piece

Cucumber1 piece

Tomato1 piece

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Instructions

6 steps

1

Beat 2 eggs until smooth, then cook them in a thin layer over medium-low heat.

Let the egg crepe cool fully before slicing it into 0.3cm strips so it holds its shape cleanly.
2

Slice 80g ham and 1 cucumber into strips close to the egg thickness for even eating.

Cut 1 tomato thinly, keeping excess juice off the board so the noodles do not become watery.
3

Combine 3 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp sugar, 1 tbsp sesame oil, and 1 tsp sesame seeds.

Stir until the sugar dissolves completely, then chill the dressing while preparing the noodles.
4

Boil 2 servings of ramen noodles for 30 seconds less than the package time.

Stir with chopsticks as they cook so the strands separate, and stop while the center still feels slightly firm.
5

Move the cooked noodles straight into ice water and rinse thoroughly.

When they are cold and the surface starch is washed away, drain well in a colander so the dressing does not get diluted.
6

Place the drained noodles in serving bowls and arrange the egg, ham, cucumber, and tomato by color on top.

Pour the dressing evenly just before serving so the noodles stay springy, not swollen.