Japanese · Lunch
Chilled Noodles with Dipping Sauce (No-Chop)
Chilled ramen-style noodles served with a cold pork dipping sauce in tsukemen style. Ground pork simmered in dashi, soy sauce and mirin, sharpened with sesame oil and rice vinegar. Topped with scallion, nori, soft-boiled egg and ginger-garlic aromatics.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
38.4gProtein
24.9gFat
58.7gCarbs
6.8gSugar
3.1gFiber
2380mgSodium
327mgChol
7.6gSat Fat
680mgPotassium
95mgCalcium
4.2mgIron
1.3mcgVitamin B12
4.5mgVitamin C
protein-rich
gluten-free-adaptable
no-chop
Instructions
1
Prep
Boil water for noodles in a pot over high heat. Place the cooled soft-boiled egg on a board.
2
Saute
Warm sesame oil in a saucepan over medium heat. Add garlic and ginger, stirring 30 seconds until fragrant.
3
Simmer
Add ground pork and break apart with a spoon, cooking 4-5 minutes over medium heat until no pink remains.
4
Simmer
Pour in dashi, soy sauce and mirin. Simmer 6-7 minutes over medium-low heat until slightly reduced and glossy.
5
Chill
Transfer pork sauce to a small bowl and chill 10 minutes until cold.
6
Boil
Cook ramen in boiling water 3-4 minutes until tender yet springy, then drain.
7
Chill
Rinse drained noodles under cold water, tossing until cool and no starch clings.
8
Plate
Mound noodles on a plate. Snip scallion into rings and tear nori into strips, scattering both on top. Set halved egg and sauce bowl beside noodles.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground pork
- 1 1/2 cup360ml dashi (ready-to-use)
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 5.2 oz150g dry ramen noodles
- 22 scallion
- 22 sheet nori
- 22 soft-boiled egg
- 1 tsp1 tsp fresh ginger
- 2 clove2 clove garlic
