Chilled Kimchi Ramen (Naengmyeon Style)

Name: Chilled Kimchi Ramen (Naengmyeon Style)
Yield: Serves 1 serving
Ingredients: 1 packet Sapporo Ichiban Shoyu Ramen; 1/2 hard-boiled egg; 1.5 oz kimchi (about 40 grams); 1/2 cucumber; 1/2 eggplant; White toasted sesame seeds, to taste; 1 teaspoon grated garlic; 2 teaspoons vinegar; 1 teaspoon toasted sesame oil

サッポロ一番 @cook_40095174

If you're craving something light and refreshing, try this! Transform a packet of Sapporo Ichiban Shoyu Ramen into a chilled, naengmyeon-style dish loaded with veggies. It's perfect for a hot day’s lunch.
About this recipe:
This ramen features crisp, fresh vegetables for a satisfying texture. Topping it with kimchi and a boiled egg makes it look impressive and filling. As the weather heats up, why not enjoy a cool, refreshing bowl of chilled ramen?

サッポロ一番 @cook_40095174

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Ingredients

Serves 1 serving

1 packetSapporo Ichiban Shoyu Ramen
1/2hard-boiled egg
1.5 ozkimchi (about 40 grams)
1/2cucumber
1/2eggplant
White toasted sesame seeds, to taste
[A]
1 teaspoongrated garlic
2 teaspoonsvinegar
1 teaspoontoasted sesame oil

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Steps

1

Use Sapporo Ichiban Shoyu Ramen for this recipe.
2

Slice the cucumber and eggplant into thin rounds. Sprinkle with a little salt (not listed in ingredients), rub gently, then squeeze out excess moisture.
3

Bring 2 cups (500 ml) of water to a boil in a pot. Add the noodles and cook for 3 minutes, loosening as they cook. Drain in a colander, rinse under cold running water, and drain well.
4

In a bowl, dissolve 1 tablespoon of the noodle cooking water and the included soup base. Add [A] and 1 2/3 cups cold water (about 380 ml), and mix well.
5

Add the noodles from step 3 to the bowl from step 4. Top with the prepared vegetables, boiled egg, and kimchi. Sprinkle with white toasted sesame seeds.
6

Add the included spice packet if you like.