Salt Flavored Ramen Noodles in Jello

Name: Salt Flavored Ramen Noodles in Jello
Yield: 4 servings
Cuisine: American
Ingredients: 1 packages Sapporo Ichiban salt flavored ramen noodles; 4 slice Sliced ham; 4 to 5 Thin green onions; 1 to 1 1/2 grams Dried cut wakame seaweed; 2 to 3 tablespoons Canned whole corn; 6 to 8 Quail eggs; 8 to 10 grams ○ Powdered gelatin; 4 to 5 tablespoons ○ Water; 500 ml Hot water; 5 to 6 Cherry tomatoes

cookpad.japan @cookpad_jp

I made a pretty looking, unusual and easy salt-flavored ramen noodles. It's great during the upcoming warm season.

If you use 10 g of gelatin, the salad will be firmly set and won't fall apart when unmolding, but adjust the amount to taste.
In step 2, turn the heat off a bit earlier than usual since the noodles will continue cooking in residual heat.
Add whatever additional ingredients you like.
You can also set the salad in a shallow tray, a square mold, a round mold, or into individual cups. For 2 to 4 servings. Recipe by Renbasu

I made a pretty looking, unusual and easy salt-flavored ramen noodles. It's great during the upcoming warm season.

cookpad.japan @cookpad_jp

I made a pretty looking, unusual and easy salt-flavored ramen noodles. It's great during the upcoming warm season.

Saved

Ingredients

4 servings

1 packagesSapporo Ichiban salt flavored ramen noodles
4 sliceSliced ham
4to 5 Thin green onions
1to 1 1/2 grams Dried cut wakame seaweed
2to 3 tablespoons Canned whole corn
6to 8 Quail eggs
8to 10 grams ○ Powdered gelatin
4to 5 tablespoons ○ Water
500 mlHot water
5to 6 Cherry tomatoes

Saved

Steps

1

Soften the powdered gelatin in the water. Rehydrate the wakame seaweed.
2

Dice the ham into 1cm, and cut the rehydrated wakame seaweed to the same size as the ham. Cut the green onions into 1cm pieces.
3

Bring 500 ml of water to a boil. Add ramen noodles and cook while stirring for about 2.5 minutes. Turn off the heat, add the soup that came with the ramen and the softened gelatin from step 1, and mix.
4

When the gelatin has dissolved, add chopped ingredients from step 2, corn kernels, and mix well.
5

Pour into a mold (I used an angel cake tin). Put quail eggs in. When it has cooled, chill in the refrigerator until set.
6

To unmold the salad, warm the tin about 2/3 in hot water. Cover with a wet plate, hold both securely, invert and shake 2 to 3 times and the salad should unmold easily.
7

Sprinkle the top of the salad with the sesame seeds that come with the ramen noodles. Garnish with cherry tomatoes to taste.