Korean Cold Noodle Bowls

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recipe by Tenina Holder https://tenina.com

  • Time icon
    Total Time
    8mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    287

The quickest lunch in town. This recipe will make an easy lunch or dinner for days. Add any veggies of choice eggs, steak strips or more noodles!

recipe updated Oct 8, 2019

Ingredients

  • Red onion icon
    Red onion
    1 (135g)
  • Garlic clove icon
    Garlic clove
    3
  • Fresh chili icon
    Fresh chili
    1 (20g)
  • Chinese cabbage icon
    Chinese cabbage
    as needed
  • Carrot icon
    Carrot
    1 (50g)
  • Egg icon
    Egg
    as needed
  • Fresh chili icon
    Fresh chili
    as needed
  • Water icon
    Water
    as needed
  • Ramen noodles icon
    Ramen noodles
    400g (about 5¼)
  • Paprika icon
    Paprika
    2 tsp (4g)
  • Miso paste icon
    Miso paste
    55g (about 3⅛ tbsp)
  • Rice wine vinegar icon
    Rice wine vinegar
    2 tbsp (30ml)
  • Shrimp paste icon
    Shrimp paste
    1 tbsp (19g)
  • Tamari icon
    Tamari
    2 tbsp (35g)
  • Honey icon
    Honey
    2 tbsp (41g)
  • Dark brown sugar icon
    Dark brown sugar
    2 tbsp (24g)
  • Sesame oil icon
    Sesame oil
    2 tbsp (30ml)
  • Sesame seeds icon
    Sesame seeds
    2 tbsp (16g)
  • Bean sprouts icon
    Bean sprouts
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon TM5
  • kCook icon Large saucepan
  • kCook icon TM5 bowl
  • kCook icon Large serving bowl

Step preview

  1. Add water to a clean large saucepan
  2. Boil
  3. Add ramen noodles to the noodles
  4. Cook until al dente
  5. Rinse with ice water
  6. Drain then set aside
  7. Add red onion, garlic clove, paprika, fresh chili, miso paste, rice wine vinegar, shrimp paste, tamari, honey and dark brown sugar to the TM5 bowl
  8. Fit TM5 bowl to TM5
  9. Chop - approx 6 sec, speed 6
  10. Scrape down sides of TM5 bowl
  11. Sauté - approx 5 min, varoma, speed 1
  12. Transfer sauce to noodles
  13. Toss until well combined
  14. Transfer noodles to 4 large serving bowls
  15. Drizzle with sesame oil
  16. Sprinkle with sesame seeds
  17. Arrange chinese cabbage, carrot, bean sprouts, egg and fresh chili in the large serving bowls
  18. Serve
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