Cold Buster Ramen

Submitted by: Crave at the Honolulu Star-Advertiser.
Instagram: @crave_hi
Twitter: @crave_hi
Image Credit: Cindy Ellen Russell

INGREDIENTS (Serves 2)

  • 1 Sun Noodle ramen kit (we suggest shoyu or miso)
  • 1 tablespoon sesame oil
  • 1 teaspoon of fresh ginger, diced
  • 1 clove of fresh garlic, diced
  • 1 stalk green onion, sliced
  • 1 baby bok choy
  • ½ red pepper, sliced
  • ½ medium carrot, peeled and sliced into thin coins
  • ¼ pound sliced cooked chicken or tofu
  • Cilantro leaves and sriracha sauce for garnish

DIRECTIONS

  1. Prepare noodles according to package directions; set aside soup base packet. Drain noodles.
  2. In a large pot, heat sesame oil over medium.
  3. Add ginger and garlic; sauté until fragrant.
  4. Add packaged soup base and amount of water specified on package (10 to 12 ounces for Sun Noodle brand).
  5. Add carrots.
  6. Cover and simmer 10 to 15 minutes.
  7. Add bok choy, red pepper and green onion; continue to cook until heated through.
  8. Ladle broth into 2 bowls; add cooked noodles.
  9. Top with chicken or tofu, then garnish with cilantro and Sriracha.

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