Japanese Cold Ramen Recipe

Ramen noodles: Japanese wheat noodles that are typically used in soups but are perfect for cold dishes as well.

Chicken broth: A savory liquid made from simmering chicken bones and vegetables, providing a rich base for the sauce.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans, essential for the sauce.

Sesame oil: A fragrant oil made from sesame seeds, adding a nutty flavor to the dish.

Sugar: Adds a touch of sweetness to balance the savory elements of the sauce.

Ginger: Freshly grated ginger adds a zesty and slightly spicy note to the sauce.

Boiled eggs: Halved eggs add a creamy texture and additional protein to the dish.

Cucumber: Julienned cucumber provides a refreshing crunch.

Carrot: Julienned carrot adds a sweet and crisp texture.

Cooked chicken: Shredded chicken adds a hearty and savory element.

Green onions: Chopped green onions add a fresh and slightly pungent flavor.

When preparing ramen noodles, ensure they are cooked to an al dente texture to maintain a pleasant chewiness. After cooking, rinse the noodles under cold water to stop the cooking process and remove excess starch. This will help keep the noodles from becoming too sticky and clumping together when served cold. Additionally, when making the sauce, whisk the ingredients thoroughly to ensure the sugar and grated ginger are well incorporated, creating a balanced and flavorful base for your dish.

• ramen noodles - Substitute with soba noodles: Soba noodles have a similar texture and can be served cold, making them a good alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used for a different but still rich flavor profile.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar spicy kick.

• boiled eggs - Substitute with tofu: Tofu can be used for a protein-rich, vegetarian alternative.

• julienned cucumber - Substitute with zucchini: Julienned zucchini offers a similar crunch and freshness.

• julienned carrot - Substitute with bell pepper: Julienned bell pepper provides a sweet and crunchy alternative.

• shredded cooked chicken - Substitute with shredded cooked turkey: Turkey has a similar texture and flavor profile.

• chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• To store the ramen noodles, first ensure they are completely cooled. Place them in an airtight container or a resealable plastic bag. Store in the refrigerator for up to 3 days.

• The chicken broth and soy sauce mixture can be stored separately in an airtight container in the refrigerator for up to 5 days. This helps maintain the freshness and flavor of the sauce.

• For the boiled eggs, peel them and store them in a separate airtight container. They can be kept in the refrigerator for up to 3 days. This prevents them from absorbing other flavors in the fridge.

• Julienned cucumber and carrot should be stored in a separate container lined with a paper towel to absorb excess moisture. They can last up to 3 days in the refrigerator.

• The shredded cooked chicken should be stored in an airtight container and can be kept in the refrigerator for up to 4 days. Ensure the chicken is completely cooled before storing to prevent bacterial growth.

• Chopped green onions can be stored in a small airtight container or a resealable plastic bag. They can last up to 5 days in the refrigerator.

• To freeze the ramen noodles, place them in a freezer-safe bag or container. They can be frozen for up to 1 month. When ready to use, thaw in the refrigerator overnight and rinse under cold water before serving.

• The chicken broth and soy sauce mixture can also be frozen. Pour the mixture into a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before using.

• Avoid freezing boiled eggs as they can become rubbery and lose their texture.

• Julienned cucumber and carrot are best used fresh and are not recommended for freezing as they can become mushy upon thawing.

• The shredded cooked chicken can be frozen in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator overnight before using.

• Chopped green onions can be frozen by placing them in a resealable plastic bag. They can last up to 1 month in the freezer. Use them directly from the freezer as needed.

• Method 1: Quick Microwave Reheat

  1. Place the ramen noodles in a microwave-safe bowl.
  2. Add a splash of water or chicken broth to keep the noodles from drying out.
  3. Cover the bowl with a microwave-safe lid or plastic wrap.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through.
  5. Check the temperature and heat for an additional 30 seconds if needed.
  6. Add the boiled eggs, cucumber, carrot, cooked chicken, and green onions after reheating to maintain their fresh texture.

• Method 2: Stovetop Steam Reheat

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a heatproof bowl or steamer basket over the simmering water.
  3. Add the ramen noodles to the bowl or basket.
  4. Cover and steam for 2-3 minutes, stirring occasionally.
  5. Once heated, transfer the noodles to a serving bowl.
  6. Pour the sauce over the noodles and top with boiled eggs, cucumber, carrot, cooked chicken, and green onions.

• Method 3: Cold Refresh

  1. If you prefer to keep the ramen cold, simply refresh the noodles by rinsing them under cold water.
  2. Drain thoroughly to remove excess water.
  3. Toss the noodles with a small amount of sesame oil to prevent sticking.
  4. Reassemble the dish by adding the sauce, boiled eggs, cucumber, carrot, cooked chicken, and green onions.

• Method 4: Oven Reheat

  1. Preheat your oven to 350°F (175°C).
  2. Place the ramen noodles in an oven-safe dish.
  3. Add a small amount of chicken broth or water to keep the noodles moist.
  4. Cover the dish with aluminum foil.
  5. Bake for 10-15 minutes, or until heated through.
  6. Remove from the oven and top with boiled eggs, cucumber, carrot, cooked chicken, and green onions before serving.

• Pot: Used to cook the ramen noodles according to the package instructions.

• Colander: Essential for draining the cooked noodles and rinsing them under cold water.

• Mixing bowl: Needed to combine the chicken broth, soy sauce, sesame oil, sugar, and grated ginger to make the sauce.

• Whisk: Useful for mixing the sauce ingredients thoroughly.

• Knife: Required for julienning the cucumber and carrot, as well as chopping the green onions.

• Cutting board: Provides a surface for preparing the vegetables and other ingredients.

• Measuring cups: Necessary for accurately measuring the chicken broth and soy sauce.

• Measuring spoons: Used to measure the sesame oil, sugar, and grated ginger.

• Serving bowls: For dividing the cooked noodles and serving the final dish.

• Tongs: Handy for handling and arranging the noodles and toppings in the serving bowls.

Pre-cook the chicken: Cook and shred the chicken in advance to save time during assembly.

Use pre-cut vegetables: Buy julienned cucumber and carrot from the store to skip the chopping step.

Make the sauce ahead: Prepare the sauce a day before and store it in the fridge.

Boil eggs in bulk: Boil multiple eggs at once and keep them in the fridge for quick use.

Instant noodles: Use instant ramen noodles that cook faster than traditional ones.