Thinly sliced boneless pork chops are combined with Panko, a type of Japanese bread crumbs that are incredibly light and airy—more so than crackers.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons white sugar
- 3 tablespoons white vinegar
- 5 tablespoons chicken stock
- 1 teaspoon sesame oil
- ½ teaspoon chili oil (Optional)
- 2 (3 ounce) packages ramen noodles
- 1 egg, beaten
- ½ cucumber, julienned
- 1 carrot, grated
- 1 slice cooked ham, cut into thin strips
- ¼ sheet nori, cut into thin slices
- 1 tablespoon hot Chinese mustard (Optional)
Instructions
- Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl, and stir until the sugar dissolves. Set aside.
- Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2 minutes. Drain immediately, and refrigerate noodles until cold. Meanwhile, heat a small nonstick skillet over medium heat. Pour in the beaten egg and tilt the pan to thinly coat the bottom with egg. When firm, fold the egg in half and remove from the pan. Slice into thin strips.
- To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot, and ham. Pour the sauce over the top and sprinkle with crumbled nori. Serve with a touch of hot mustard on the side.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 2093 mg |
| Sugars | 16 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I really liked this but my husband found the combination of toppings plus ramen noodles unappealing, so I’m averaging our opinions for a 4. I bet he would’ve been more on board if it was just noodles, sauce, and shrimp or something similar. The sauce is really good and it keeps the noodles from clumping (which is a problem I’ve had with ramen salads and stir fries before).
This is pretty good however I omitted many of the ingredients simply because either I didn’t have them or they didn’t fit my personal preferences But the recipe is easy and cheap (the preparation is a bit time-consuming though) so I would definitely make it again!
The soup for this is phenomenal. Tastes so very much like what I remember from my years in Japan. It is such a refreshing meal in the heat & humidity! Love this version. So easy, and so tasty
perfect
my family liked but had it warm. my kids don’t like cold noodles.
Good recipe, very refreshing. I actually used angel hair pasta or very thin spaghetti noodles because I ran out of ramen noodles. It tasted just as good. It is the sauce that makes the dish good. In fact you can add almost any vegetables if you cut them thin or julienned
Quick, easy, and delicious!!!
It’s really good. thanks for the recipe.
Absolutely perfect!! Very authentic, as I lived in Jpn 20+ yrs. I had just chided my husband the previous day for complaining about eating HOT food on a HOT day, when I was the one who had to stand over the hot stove to make it! He loved it!! Also, took this recipe to my grandkids, & their mother says that 5 packets of ramen noodles were not quite enough for her & the 3 young kids – they love it so much!
Perfect meal for a hot day. I usually use soba noodles instead of ramen, fried egg sliced thin for the protein, and put it all on a bed of shredded romaine lettuce. Thanks for posting this recipe Mimi!
A little too sweet but otherwise good
I’ve been looking for a good cheap ramen noodle cold salad and this is the one! I’ve been on a very tight budget so all I have for it is green onion when it comes to veggies but I decided to try it anyway. Instead of chili oil, I used Sriracha sauce and it turned out beautifully! Thank you so much for sharing this recipe!
I was looking for a simple recipe for cold noodles and this fit the bill – but I would say I think it’s a bit too vinegary tasting. These are best eaten right after being made; they don’t make for good leftovers as the flavors seemed to diminish after a day or so.
DELICIOUS!!! Very weird after taste though, but will definitely make again!!
I really enjoyed the sauce but the ramen noodles was a bit of a distraction from the overall taste. This dish would be much better with somen noodles. Had I used the exact same recipe just substituting the noodles, this recipe would be 5 stars for sure.
Refreshing, and always a great meal for hot days. LOVE IT!! Sometimes, I add half a cup of peanut butter for something different. Still tastes great!
Just wonderful. Fast, easy and very tasty. Makes a perfect summer supper. Thanks Mimi!
This was really tasty and light. I subbed the dressing for this recipe: 1/3 cup water / 3 Tbsp rice vinegar / 2 Tbsp soy sauce / 3 Tbsp sugar / 1 tsp hot sesame chili oil. And used honey roasted turkey instead. No chinese mustard also, but I think that might be good.
Very good dish. Very refreshing to eat on a hot summer night, I find. Would be rather tasteless without the sauce, though I love how tasty it can be while being very healthy. Made the recipe as is, while adding some other different toppings and taking away other ones… Used julienned chicken breast rather than ham, and added some wakame seaweed as a topping. Yum yum. 🙂
Loved this recipe! It felt just like the dishes we ate in Japan and it was easy to make.
This one I just didn’t like at all. The vinegar and ramen did not work for me.