Cold Noodles

  • 4 blocks ramen noodles (I like the Lotus Foods brand, these are the Forbidden Rice.)
  • 1/2 head purple (red) cabbage
  • 2 bunches green onions
  • 1 jar pickled baby corn
  • 8 eggs – soft boiled
  • chili garlic sauce
  • 1 Tbsp. sesame seed oil
Sauce Ingredients
  • 2-3 cups cold water
  • 2 Tbsp. soy sauce
  • 1 Tbsp. sesame seed oil
  • 1 Tbsp. mirin
  • 1 tsp. fish sauce

Boil the noodles to package directions. Drain and rinse with cold water. Drizzle one tablespoon sesame seed oil and toss so the noodles don’t stick together. Boil the eggs to your liking – I do a 6 minute egg so I end up with a jammy yolk. Let cool, then peel and set aside.

Chop the cabbage and green onions. Collect all ingredients in their own bowls so everyone can make their own.

Whisk together the soy sauce, sesame seed oil, fish sauce, and mirin. Pour in cold water to dilute. Taste! You might want a little more mirin, or need to add more water. Ideally you’re supposed to dip your noodles into this sauce, but I pour mine over the entire bowl. This sauce is always too salty to drink on it’s own.

Serve cold! This a great dish for meal prep. The ingredients keep well in the fridge for a week. Keep your sauce separate and pour over when you’re ready to eat.

Wine Pairing Suggestion

McBride Sisters Black Girl Magic Riesling

** Serves 4

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