Chilled Vegetable Ramen with Soft-Boiled Eggs & Corn
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Chilled Vegetable Ramen

with Soft-Boiled Eggs & Corn

25 MIN
+$6.95/serving 2 Servings
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    From the Test Kitchen

    In this summer ramen dish, you'll forgo a hot broth and instead pile cooled fresh noodles with a bevy of seasonal vegetables like sautéed corn and spicy marinated cucumber and carrots. Nutty sesame oil and citrusy ponzu sauce add a bit of savory flavor when drizzled over the noodles—perfectly complementing rich soft-boiled eggs.
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    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
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    fresh
    ingredients
    Chilled Vegetable Ramen with Soft-Boiled Eggs & Corn
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 2 Pasture-Raised Eggs
    • ½ lb Fresh Ramen Noodles (Previously Frozen)
    • 2 ears Of Corn
    • 1 Persian Cucumber
    • 6 oz Carrots
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sambal Oelek
    • 1 tsp Black & White Sesame Seeds
    • 3 Tbsps Asian-Style Sautéed Aromatics
    time-saving
    tips & techniques
    Cook the eggs
    1 Cook the eggs

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs to the pot and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the cooked eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the cucumber lengthwise, then thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. In a bowl, combine the sliced cucumber, grated carrots, vinegar, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook & chill the noodles
    3 Cook & chill the noodles

    Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cold water 1 to 2 minutes to chill. Transfer to a large bowl.

    Cook the corn
    4 Cook the corn

    In a medium pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the corn kernels; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Transfer to a bowl.

    Cook the shrimp
    5 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Finish the noodles & serve your dish
    6 Finish the noodles & serve your dish

    To the bowl of chilled noodles, add the sesame oil and ponzu sauce. Stir to thoroughly coat. Serve the finished noodles topped with the cooked shrimpmarinated vegetables, cooked corn, seasoned eggs, and sesame seeds. Enjoy!

    Tips from Home Chefs

    Cook the eggs
    1 Cook the eggs

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs to the pot and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the cooked eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the cucumber lengthwise, then thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. In a bowl, combine the sliced cucumber, grated carrots, vinegar, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Prepare the ingredients
    Cook & chill the noodles
    3 Cook & chill the noodles

    Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cold water 1 to 2 minutes to chill. Transfer to a large bowl.

    4 Cook the corn

    In a medium pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the corn kernels; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Transfer to a bowl.

    Cook the corn
    Cook the shrimp
    5 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    6 Finish the noodles & serve your dish

    To the bowl of chilled noodles, add the sesame oil and ponzu sauce. Stir to thoroughly coat. Serve the finished noodles topped with the cooked shrimpmarinated vegetables, cooked corn, seasoned eggs, and sesame seeds. Enjoy!

    Finish the noodles & serve your dish
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