Ingredients

The following ingredients have 2 Servings
  • 3 tablespoons plain rice vinegar
  • 1 tablespoon sugar
  • 3 tablespoons soy sauce (or Tamari for gluten free)
  • 1 tablespoon water
  • 1 tablespoon roasted or toasted sesame oil or chili oil
  • ½ tablespoon white sesame seeds
  • 12 ounces fresh ramen noodles, or 6 ounces dry ramen noodles (for vegan: use vegan ramen noodles or thin spaghetti – Barilla and De Cecco are both vegan).
  • 2 large eggs, whisked (for vegan: 1 small carrot sliced into thin ribbons or sticks).
  • ¼ English cucumber, julienned. You can also use 1 kirby cucumber or 1/2 Japanese cucumber
  • 4 cooked shrimp, sliced in half lengthwise (for vegan: half a block of firm tofu, drained and cubed).
  • ½ cup shredded iceberg lettuce
  • 2 scallions, thinly sliced on the bias
  • 6 cherry tomatoes, sliced in half, or ½ small tomato, cut into 6 wedges
  • Hot Japanese mustard (karashi mustard) – optional but highly recommended!

Instruction

  • Whisk all the ingredients for the sauce until the sugar has dissolved, and set aside. 
  • Brush a medium size pan with a little oil and turn the heat to medium. When the pan is hot, add the whisked eggs and spread them to create a thin crepe. Cook for 1-2 minutes, until the omelette is cooked. Fold each side to the center so the omelette is rectangular shaped. Turn the heat off, transfer the omelette to a cutting board. Let cool for 2-3 minute.
  • Grab a chef’s knife and slice the omelette into thin strips. Set aside. 
  • Boil the ramen noodles according to the directions on the package (usually around 2-3 minutes for fresh noodles). 
  • Drain and rinse under cold water. Drain again well and divide the noodles among two serving bowls. 
  • Divide the toppings and arrange them nicely on top of the noodles. 
  • Pour the sauce on top and serve with hot Japanese mustard (karashi mustard).