Monday, August 26, 2013

Spicy Dry Ramen Tossed with Sesame Oil and Soya.

Had a dry noodle craving at home so I tossed this together. Beats having to eat instant noodles. The fresh vegetables add a refreshing textural element. I used Bonito flavoured soya (cause I happened to have it in the fridge) but you can use regular Soya, or even Yuzu Soya for a fruity dimension.

Spicy Dry Ramen with all the garnish
Served Warm, tossed in Soya, Chilli Oil (Layu), Sesame Oil, Garlic oil, Sugar, Cayenne Pepper and Rice Wine Vinegar. Served with fresh veg and a 6 minute egg. Its deceptively addictive.

Here's what I used for 2:

160 grams egg noodles/ramen

1/2 cup shredded romaine lettuce (About 3-4 leaves)
1 Large chilli - thinly sliced
Handful of bonito flakes
Handful of shredded Nori
2 stalks of spring onions - sliced
3 tablespoons Dried Sakura Ebi - Toasted in a oven at 190c for 5 mins.
2 eggs - Boiled for 5-6 minutes in boiling water then placed in cold water.

You can mix and match your favourite vegetables for the garnish, or based on what you have in the fridge at that time.

1 1/2 tablespoons - Bonito Soya
2 teaspoons Chilli Oil (Layu)
1 tablespoon Sesame Oil
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Sugar1/2 teaspoon Cayenne Pepper (omit if you are not into spicy)
2 teaspoons Rice Wine Vinegar
1 tablespoon Garlic oil

(You can prepare garlic oil by frying 2 cloves of sliced garlic in 2 tablespoons of vegetable oil until they turn golden brown)


1. Mix all sauce ingredients together in large mixing bowl.

2. Boil ramen/noodles according to package instructions. When done, toss noodles in the sauce mix. When noodles are well coated with sauce, dish into separate bowls.

3. Remove shell from eggs and place on noodles.

4. Top with all other prepared garnish and serve immediately.

It require a little effort in prep, well worth it. Just be sure you prepared all your garnish before you cook you noodles. Once you start to cook your noodles, everything will happen quickly.


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