Cold Ramen Noodles Recipe Ingredients

Cold Ramen Noodles

A refreshing chilled noodle bowl with crisp vegetables, savoury toppings, and a sesame-soy dressing.

Ingredients

Serves 2

• 2 bundles Lee Kum Kee Ramen Noodles

• 1 tbsp vegetable oil

• 2 free-range eggs, whisked

• 2 mini cucumbers, julienned

• 2 heritage tomatoes, quartered

• 2 tbsp pickled shallots, beetroot, or cornichons

• 50g ham, cut into strips

• 6 crab sticks, shredded

• 2 tbsp crispy onions, for garnish

Dressing

Mix well and chill until ready to use:

• 4 tbsp Lee Kum Kee Seasoned Soy Sauce

• 1 tsp Lee Kum Kee Pure Sesame Oil

• 1 tsp Lee Kum Kee Chiu Chow Chilli Oil

Method

1. Cook the Eggs

Heat ½ tablespoon of vegetable oil in a non-stick frying pan over medium heat.

Pour in the beaten eggs and cook gently into a soft omelette.

Remove from heat, allow to cool, then slice into thin strips.

2. Prepare the Noodles

Blanch the noodles according to the package instructions.

Rinse thoroughly under cold water to remove excess starch.

Toss with the remaining ½ tablespoon of vegetable oil to prevent sticking, then refrigerate for about 30 minutes to chill.

3. Assemble the Bowl

Divide the chilled noodles evenly between two bowls.

Arrange cucumber, tomatoes, pickles, ham, crab sticks, and omelette strips neatly around the noodles.

4. Finish and Serve

Drizzle the chilled dressing evenly over the noodles and toppings.

Garnish with crispy onions and serve cold.