Cold Summer Ramen! Delicious flavorful ramen with no hot broth; instead this ramen is dressed with a delicious and flavorful light dressing! Garnished with grilled zucchini and summer squash, corn, carrots, shaved papaya, cucumbers and more! It’s so good!
Click here for the julienne peeler I use.
How is everyone feeling? As we start to re-open everything in my county in PA, I am feeling super happy and excited but also cautious. I’ll be going back to my cycling studio next week and have an appointment at my hair salon to get my hair cut! Hooray!
We’ve been grilling up a storm and I feel like my grocery list is packed with all the same summer produce and I am so excited! Anyone else go crazy on the watermelon, berries and corn? My kids are addicted to noodles so I needed to come up with a cold ramen noodle dish ASAP.
It’s hot and I only like to actually turn on my oven just a few times a week. Aside from that, we are grilling, I’m using my instant pot, the stove top and microwave.
Cold Summer Ramen
This ramen recipe can be made with any ramen noodles. But I have used this brand and Nongshim Shin Ramen. I love these noodles and they are gluten-free and delicious. I also kept the ramen vegetarian and meatless, but you can easily add any protein of your choice.
For the papaya: Make sure you have a ripe papaya. I used a vegetable peeler to peel the outside, and then I used that same vegetable peeler to peel the papaya and create long strips. If you can’t find a papaya, ripe cantaloupe or honeydew melon would also be great in here, or you can omit altogether. If you can’t get the shavings, just cut thin long strips. I thought the fruit was a delicious and lovely addition to this ramen. I loved the papaya for this because it’s not overly sweet and I love the color.
We hope you give this a try!
Cold Summer Ramen
Equipment
- vegetable peeler
Ingredients
- olive oil extra virgin
- 1 zucchini sliced into thin long strips and grilled
- 1 yellow summer squash sliced into thin long strips and grilled
- 1 bunch asparagus grilled
- 2 carrots peeled and julienned
- 2 to 3 Persian cucumbers julienned
- 2 cobs corn husked, grilled or boiled
- 2 packets ramen noodles any kind, save the powder spice packet
- heirloom cherry tomatoes sliced in half
- 1 ripe papaya optional
- 3 radishes thinly sliced
- kimchi optional
- sesame seeds
For the dressing:
- 2 tablespoons low sodium soy sauce
- 2 tablespoons brown rice vinegar
- 1/2 tablespoon white sugar
- 1 tablespoon water
- 1 tablespoon sesame oil
- 1/2 teaspoon grated ginger
Instructions
- Heat up your gas grill. Drizzle your vegetables with olive oil and grill the vegetables. Cook ramen noodles according to package instructions. (If using regular ramen noodles, save the spice powder packet.) Drain and rinse. Set aside. Tip: if your noodles become sticky sitting out, quickly rinse them under cold water and they should loosen up.
- For the papaya: Make sure you have a ripe papaya. I used a vegetable peeler to peel the outside, and then I used that same vegetable peeler to peel the papaya and create long strips.
- Make the dressing: Whisk together all of the ingredients until combined. Taste, adjust any ingredients if needed and set aside.
- To assemble your cold ramen noodle bowls: Portion out the cooked ramen noodles into shallow, large bowls. Sprinkle on some of the spicy powder packet from your ramen package (if you want some heat; this is completely optional). Drizzle half of the dressing over the top. Arrange the toppings over the noodles as I have in the photos. Feel free to add some kimchi as well. Sprinkle on some sesame seeds and the remaining dressing. Mix together and enjoy!
Notes
