Yes, cold ramen is absolutely a thing — and in summer, it might be the most refreshing meal you can make in under 15 minutes.
Ingredients (1 serving)
1 pack Hungry Korean Thin Ramen Noodles, 1/2 cucumber (julienned), 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp Hungry Korean Gochugaru Chili Flakes, 1 tsp sugar or honey, 1 tsp toasted sesame seeds, 1 soft-boiled egg.
Method
Cook the noodles, then immediately rinse under cold running water. Transfer to a bowl of ice water for 2 minutes — this firms up the noodles and makes them springy and refreshing.
Mix together the rice vinegar, soy sauce, sesame oil, gochugaru, and sugar in a small bowl to make the dressing. Drain the noodles well, toss with the dressing, and top with cucumber, egg, and sesame seeds.
The Ice Water Trick
Rinsing and chilling your noodles in ice water isn’t just about temperature — it stops the cooking process immediately, giving you that perfect springy bite that warm ramen can’t achieve. Try it once and you’ll do it every time.