The perfect noodle bowl for a hot summer meal - cold ramen noodle topped with chilled ingredients and drizzled with a soy sauce and sesame dressing.
Course Main
Cuisine Chinese, Japanese
Keyword noodles
Servings 6servings
Author Jan Chan
Ingredients
1chicken breast, cookedor substitute with other protein
10-12shiitake mushrooms, sliced
1/2large carrot, juliennedabout 2.5-3 cups
1/2English cucumber, juliennedabout 2 cups
6servingsof ramen
Sesame seeds, toastedfor garnish
Ingredients for the dressing:
9tbspsoy sauce
6tbspsugar
4.5tbsprice vinegar
3tbspsesame oil
3tbspwater
Instructions
Boil a pot of water and cook ramen to al dente. Once cooked, rinse the ramen with cold water to cool it down. Alternatively, you can place the cooked noodles in an ice bath to chill it quickly.
Shred the cooked chicken breast and set aside.
Boil a pot of water and blanch the mushrooms and carrots separately. Let cool to room temperature or chill them in the fridge.
Put all the sauce ingredients in a jar. Close the lid and give it a good shake to mix everything together. If you have time, chill the sauce in the fridge before serving.
To serve: put 1 serving of ramen in a bowl, top with shredded chicken breast, shiitake mushrooms, carrots and cucumber. Sprinkle with toasted sesame seeds, and drizzle some dressing on top. Enjoy!