Summer Produce

Chilled Vegetable Ramen

with Soft-Boiled Eggs & Corn

25 MIN

+$6.99/serving 2 Servings

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add Shrimp

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.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
½ lb Ramen Noodles
2 Pasture-Raised Eggs
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 East Asian-Style Sautéed Aromatics

step-by-step

instructions

Cook Along

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.

3 Cook & chill the noodles

Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 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

Transfer the cooked corn to a bowl. Wipe out the pan. 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.

5 Cook the shrimp

Wipe out the pan. 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 shrimp, marinated vegetables, cooked corn, seasoned eggs, and sesame seeds. Enjoy!