Cold Summer Vegetable Ramen with Fresh Noodles
Refreshing cold ramen bowl loaded with blanched summer beans, charred corn, marinated cucumber, cherry tomatoes, and peppery amaranth leaves. Fresh ramen noodles are tossed with a bright ponzu-sesame sauce and finished with a togarashi spice blend for depth and heat.
Ingredients
- 12 oz fresh ramen noodles, separated strands
- 6 oz summer beans, stem ends trimmed, halved on anglesnap peas or green beans1:1summer vegetables
different texture
- 2 whole scallions, white and green parts separated, thinly sliced
- 1 whole corn ear, kernels removed from cob
- 1 whole Persian cucumber, halved lengthwise, seeded, cut into thin strips
- 1 oz amaranth leaves, picked from stemsspinach or arugula1:1leafy greens
different peppery profile
- ¼ lb multicolored cherry tomatoes, halved
- 2 tbsp ponzu saucesoy sauce + lime juice2tbsp ponzu = 1tbsp soy + 1tbsp lime juiceumamiadds glutenadds soy
tangier result
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp summer ramen spice blend, togarashi, black sesame seeds, white sesame seeds, dried orange peel
- salt, to taste(optional)
- pepper, to taste(optional)
- 2 tsp oil, for cooking corn
Instructions
- 1
Wash and dry all produce. Heat a large pot of salted water to boiling.
- 2
Prepare vegetables: trim and halve beans on angle; slice scallions into whites and greens; remove corn kernels from cob; pick amaranth leaves from stems; halve tomatoes; halve cucumber lengthwise, scoop out seeds, cut into thin strips and toss with one-quarter of the vinegar.
- 3
Whisk together ponzu sauce, sesame oil and remaining vinegar in a small bowl.
- 4
Add beans to boiling water and cook until tender. Remove with slotted spoon and rinse under cold water. Toss with a splash of sauce and pinch of spice blend; season with salt and pepper.
- 5
Separate noodle strands and add to the boiling water. Cook, stirring occasionally, until tender. Drain thoroughly and rinse under cold water. Rinse and dry the pot.
- 6
Heat oil in the pot on medium-high until hot. Add corn and cook, stirring occasionally, until lightly browned. Add scallion whites and cook until softened and fragrant.
- 7
Divide noodles and remaining sauce between two dishes; toss to coat and season. Top with cooked corn, dressed beans, marinated cucumber, tomatoes and amaranth leaves. Garnish with scallion greens and remaining spice blend.
Tips
Separate ramen noodle strands gently by hand before cooking to prevent clumping.
Rinse noodles and blanched beans under cold water immediately after cooking to halt the cooking process and maintain texture.
Marinate the cucumber strips in vinegar ahead of time for better flavor absorption.
Good to Know
Noodles, blanched beans, and marinated cucumber can be refrigerated separately in airtight containers for up to 2 days. Store spice blend in an airtight container.
Prepare all vegetables and make the sauce up to 4 hours ahead. Cook noodles and blanch beans no more than 2 hours before serving to maintain texture.
Serve immediately after plating to keep noodles and vegetables at optimal temperature and texture.
Common Mistakes
Don't skip rinsing the noodles and beans under cold water to avoid mushiness
Don't overcrowd the pot when cooking noodles to prevent sticking
Don't skip separating noodle strands before cooking to avoid clumping
Substitutions
different texture
different peppery profile
tangier result
spicier, less complex