15 mins Easy Ramen Recipe for Summer!!

ramen noodles

🥗Healthier: soba noodles

💰Cheaper: spaghetti

Soba noodles are lower in calories and spaghetti is often more affordable.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based protein option, while canned chicken is a budget-friendly alternative.

Poke the thickest part of the chicken thigh to ensure it's flat; if it's rolled or bent, it will be undercooked.

Cook the chicken slowly in hot water until it reaches 75℃ (167℉).

Use a thermometer with a slip stopper for accuracy.

Add 15ml water and 1/2 tsp sugar to the chicken to retain moisture and prevent it from drying out.

After cooking, let the chicken rest for at least 3 minutes for food safety.

If the chicken still looks pink after resting, cook it for a few more minutes on low heat.

Prepare 120g ramen noodles according to the packet instructions, using plenty of water to prevent stickiness.

Adjust the heat if the water boils too hard, especially if using a small pot.

Once cooked, chill the noodles completely and remove as much moisture as possible with a paper towel.

Roughly tear the noodles instead of slicing them with a knife to help them absorb more sauce.

Season the noodles with 1-2 pinches of salt.

Chop 1/2 tomato and 50-60g cucumber, seasoning each with a pinch of salt.

Prepare a dressing with 22ml soy sauce, 7.5ml rice vinegar, 5ml sesame oil, 8g sugar, 4g ginger, and 4g Toban Djan; you might not need all of it but can use leftovers with added water and Japanese mayo.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens