Japanese Cold Ramen Noodles with Sesame-Soy Dressing

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A refreshing Japanese summer classic, chilled ramen noodles are tossed with a tangy sesame-soy dressing and topped with an array of crisp, colorful vegetables, thin egg crepe ribbons, and ham. Perfect for hot weather, this dish is light, satisfying, and visually stunning with its rainbow of toppings.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 15 gFat
• 3 gSaturated Fat
• 68 gCarbs
• 4 gFiber
• 11 gSugar
• 19 gProtein
• 1180 mgSodium
• 480 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the noodles

• 14 oz (400 g) fresh thin ramen noodles
• 1 tbsp neutral oil
• Ice water for chilling

For the sesame-soy dressing

• 1/2 cup dashi (or 1/2 cup water + 1 tsp dashi powder)
• 4 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tbsp granulated sugar
• 2 tbsp mirin
• 1 tbsp toasted sesame oil
• 1 tsp grated fresh ginger

For the toppings

• 1 English cucumber, julienned
• 1/2 tsp fine salt
• 2 large eggs, lightly beaten
• 1 tsp neutral oil
• 100 g (3.5 oz) cooked ham, julienned
• 1 medium carrot, peeled and julienned
• 1 cup fresh bean sprouts
• 4 cherry tomatoes, halved
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds

Directions

1. Make the dressing: In a small bowl, whisk together dashi, soy sauce, rice vinegar, sugar, mirin, sesame oil, and ginger until the sugar fully dissolves. Refrigerate for at least 20 minutes to chill and let the flavors meld.
2. Salt the cucumber: Toss the julienned cucumber with 1/2 tsp salt in a bowl, let stand 10 minutes, then firmly squeeze out the excess moisture. This prevents the salad from becoming watery.
3. Make the egg crepe: Combine the beaten eggs with 1 tsp of water. Heat the oil in a small non-stick pan over medium-low heat, pour in a thin layer of egg, and swirl to coat evenly. Cook 1 to 2 minutes until just set, slide out onto a plate, and repeat. Stack the crepes, roll tightly, and slice into thin ribbons (kinshi tamago).
4. Cook the noodles: Bring a large pot of water to a boil and cook the ramen noodles according to package directions, about 3 to 4 minutes. Drain immediately, rinse under cold running water, then transfer to a bowl of ice water to chill. Drain well and toss with 1 tbsp neutral oil to prevent sticking. Refrigerate until ready to serve.
5. Prepare the vegetables: Briefly blanch the bean sprouts in boiling water for 30 seconds, then rinse under cold water and drain well. Julienne the carrot and set aside with the cucumber and bean sprouts.
6. Assemble the bowls: Divide the chilled noodles evenly among 4 plates or shallow bowls, arranging them in neat nests.
7. Add the toppings: Arrange the cucumber, carrot, bean sprouts, ham, and egg ribbons in separate colorful sections on top of the noodles. Tuck the cherry tomato halves alongside and sprinkle with green onions and toasted sesame seeds.
8. Serve: Pour the chilled dressing over the noodles just before eating, or serve it in a small pitcher on the side so each person can dress their own portion. Toss everything together at the table for the perfect bite.

Cook’s Notes

• Chill the noodles thoroughly in ice water after boiling to give them a firm, springy bite and to stop the cooking process.
• Salt and squeeze the cucumber well; otherwise its water content will dilute the dressing and pool at the bottom of the bowl.
• For the thinnest egg crepe ribbons, use a small non-stick pan and spread the egg very thinly so it cooks evenly and rolls without cracking.
• Make the dressing up to 3 days ahead and store it in the fridge; the flavor actually improves overnight.
• Swap the ham for shredded roast chicken, char siu, or cooked shrimp for a heartier variation.

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