How To Make Cold Ramen #Tasty Food

they say don't drink and get tattooed

but I got a sweet ice cream cone tattoo

of it so I'm reaching the condo from

hapa ramen here in San Francisco we're

here at my local supermarket in the

Sunset District and I'm gonna show you

guys how to make cold ramen so this

place that's like all the stuff you can

get at your local supermarket probably

lots of crazy like cuts of meat lots of

offal all this stuff is what makes this

place really different

Toad's I'm not gonna use any of those in

the cold ramen yet so for making the

cold rom and it's pretty straightforward

this is noodles with a really good soy a

vinaigrette and then seasonal vegetables

then you put like Fried Chicken on it if

you want to a roasted pork or whatever

so it's gonna grab some things because I

realized like a bad ramen chef I'm out

of soy sauce at my house that's one

thing we got to pick up I grew up

drinking eating this stuff so that's

what we're gonna use today sesame oil

it's kind of like the trash sesame oil

but it's fine in terms of using ramen

noodles if you don't have access to

fresh ramen noodles you can totally use

like instant ramen noodles in this dish

they work just as well they're still

delicious don't fear this stuff it's all

it's all good so pea sprouts super

tender they taste like fresh Peas

they're really delicious and you get a

piece of ginger you don't need a lot

just a little nub like this like about 2

3 inches so we make it spicy gonna get

spicy we're gonna grab these guys look

at all those chilies for $2 in 11 cents

well I think that's about it we got our

soy we got some greens I got some

scallions some chilies and our ginger

and everything else is back at my house

so let's get out of here

so we're back from the store here at my

house and I have all my ingredients and

now we're gonna make a bowl of cold

ramen we developed this soy vinaigrette

recipe that we use on a lot of different

stuff but the best application for it is

this cold ramen that we do noodles that

we cook off then we shock them in ice

water and then we basically take a bunch

of vegetables we toss it all together

with a soy vinaigrette and you have a

really easy dinner snack

so I'm started prepping everything now

like I was saying it's sort of whatever

you have in the house is what you should

use I strangely have an ear of corn

which I don't really know why there's

some baby chard that's like super

beautiful from the market that I got I

had garlic here we just picked up ginger

we got the scallions the chilies the pea

shoots all from the market down the

street

I had just this much kimchi with a good

amount of juice left over in it in my

fridge which is really cool

I have togarashi which is a really great

garnish usually used for like rice but

in this case we're gonna put it on

noodles and then luckily I had one

portion of ramen noodles at my house and

you would think a ramen guy would have

Rommels hanging from the ceiling but I

don't always have this oh and also a

really really farm-fresh egg assault

like chicken all over it which is

kind of gross but it's a really

delicious egg I promise so just gonna

start by cutting up these pea tendrils

scallion or it's gonna cut really thinly

and then the corn I like to stand it up

if you do it and I'm better this keeps

all your corn from going everywhere so

we got that in terms of the ginger some

people like to use a spoon to do it I

have this peeler that I've had since

culinary school you only have to peel

away really what you're gonna use and

then we leave the rest of the peel on so

we have that guy gonna peel our garlic

my old Los Lawrence and oppa taught me

to peel garlic using a steak knife and I

don't know why and it's really stuck

with me it's not the best tool to do it

so thanks thanks for the bad habit

Lawrence and then with a ginger I'm just

gonna slice it up like that you need to

be like

like super fancy or anything like that

anything you have at home you can put in

and it just depends on how much you want

in there some people like to really load

it up with a ton of veggies some people

don't put any vegetables in at all it's

all about like meat for me if I was

making a meal for myself so it was that

one ear of corn the pea sprouts about a

handful about two tablespoons of

scallion a little handful of that baby

chard depending on how hot you want it a

couple chilies sliced up in there really

anything you want now we're gonna get

into making the actual vinaigrette

digital scale if you don't have one you

should have a get one it'll make you

cook better

it'll make you be more precise it'll

make you be more consistent we'll start

with the garlic so we need like 15 grams

and the great thing about this

vinaigrette because it's not really an

emulsified vinaigrette so you know it's

like drizzle oil into it so everything

goes in the blender once you're ready to

go and then ginger do about 25 grams of

that and then sugar just straight-up

white sugar you can use brown sugar if

you wanted to I think it would make it

too syrupy though but I don't

discriminate so whatever you want to use

so we're gonna do a hundred grams of

sugar okay

soy sauce is gonna be next I'm gonna do

575 grams okay

soy sauce in there do vinegar next 275

grams of this so the last thing to go in

there is gonna be either sesame seed oil

and for that you're gonna put in 70

grams it's really not much oil at all

which makes this vinaigrette really good

I'm gonna make a lot of noise okay it's

pretty good so we pretty much everything

lost out now and we can go and cook the

noodles and really start putting this

whole thing together

I've a pot of boiling water here it's

just a little tiny pot you don't need

like a big pot for spaghetti or anything

like that so I'm drought the noodles in

cook them for one minute the water is

not salted normally for ramen we would

salt the water but since this is getting

that soy vinaigrette on it we're not

gonna salt it those were all done but

these guys the sort of looks like

spaghetti and just taste it it should

have a little bit of cheer like a little

bit of bite al dente style and then just

like into a little ice bath and they can

just stay there while I have this pot of

water on I am going to poach our egg I

like for my poaching water to be pretty

salty Fitness it like that

well we're bringing our water back up

I'm just gonna put a quick saute on the

corn and on the three shoots kind of

like wilt them down toast the corn a

little bit put a little salt on these

guys just so there's like a little bit

different texture different flavors

going on in the bowl poached eggs are

really easy if people think they're

really hard they're not water at the

boil crack that guy in there if you have

enough convection in the water that'll

bring the egg white up and around the

yolk and you'll get a nicely poached egg

give it about 2-3 minutes in there and

then the egg will be done pull this egg

out it's just nice poached egg real

straight up no big deal okay

so we can go put this whole thing

together now okay so we pretty much have

everything ready to go here in a big

bowl got your ramen noodles

oh you're hot stuff and then this is the

best part about this whole dish is how

easy it is to put together chard Chile's

scallions kimchi it's as much or as

little as you want to put in there I

really like kimchi so I'm gonna put all

this plus all that juice and they're

just gonna taste really good and kind of

mix that stuff up and then sour soy

vinaigrette usually do about like three

spoons and then scrab like your favorite

Bowl I usually like to try to grab all

the noodles first and put them down and

then get all the veggies on top and then

we have our egg slide that guy right on

top and then put a Khakee just to

garnish and that's pretty much it that's

a bowl of cold ramen so taste that now

break the egg a really good goal you're

carving it in Jack for the recipe click

on the link below and thanks for

watching that good