How to Make Instant Cup Ramen with Cold Water
The summer season is nearly upon us.
It is getting hotter day by day here in Niigata, and the hotter it gets, the more chilled foods and icy beverages attract me.
Many adults will bring beer to mind when it comes to the drink for the summertime, but when you think of food, what comes to your mind first?
As for me, that is a Hiyashi Chuka (冷やし中華) noodle served cold with a refreshing soy sauce-based sauce and garnishes like thinly sliced roast pork, omelets, cucumbers, and tomatoes.
Hiyashi Chuka is a noodle dish of Japanese origin, and many ramen restaurants in Japan have it on the menu during the hot summer months.
Nowadays, the dish also comes in instant noodles, but unfortunately, the variety is poor. However, if you have a cup of instant ramen on hand, you can easily make cold ramen like Hiyashi Chuka.
Instant Cup Noodles with Cold Water
What you need to prepare to make this cold ramen are just two items, a cup of instant noodles and cold water, and here are the instructions with photos.
|First, peel back the lid about halfway and pour cold water until it reaches the line indicated inside the cup.
|Close the lid and transfer the instant ramen into the refrigerator to chill for 30 minutes to 1 hour.
|Then, take the cup out of the fridge, remove the lid, and loosen the noodles well.
|Now, it is ready to eat. Enjoy the chilled ramen! If desired, garnish ice cubes and your favorite toppings. By the way, I added a piece of Umeboshi this time.
You can make this cold ramen with any instant cup of noodle soup. I made this from Nissin Cup Noodle Soy Sauce Flavor, by the way. Taste-wise, the chilled ramen is as delicious as the hot one!