Savory Ramen Salad

meal time

Lunch Dinner

Serves

3-4 people

COOK TIME

30 minute

Keep your menu simple with a low-fuss option like this Savory Ramen Salad. Utilize the ingredients you have on hand, combining them with instant noodles topped with halved soft-boiled eggs. Scale up the servings for larger groups by adding more ramen noodles, eggs and toppings. Use about one packet of noodles and 1-2 eggs per person.

Ingredients

3 packs of instant ramen noodles
6 eggs
Fresh green, leafy vegetables such as bok choy, napa cabbage or spinach 1 shallot, finely diced or seasonally available alliums such as spring onions, leeks, scallions, chives
Kewpie Mayo
Instant ramen noodle seasoning packets
4 cups of wild mushrooms, roughly chopped if large
Soy sauce
Sesame oil
Chili-crisp or hot sauce, to taste

Ingredients	Method	Gear
3 packs of instant ramen noodles 6 eggs Fresh green, leafy vegetables such as bok choy, napa cabbage or spinach 1 shallot, finely diced or seasonally available alliums such as spring onions, leeks, scallions, chives Kewpie Mayo Instant ramen noodle seasoning packets 4 cups of wild mushrooms, roughly chopped if large Soy sauce Sesame oil Chili-crisp or hot sauce, to taste	For Noodles: Follow preparation instructions on packaging or boil for 3 minutes in water, stirring occasionally. Reserve a bit of cooking liquid for sauce. For Eggs: Boil eggs gently for eight minutes over medium-high heat then place them in a cold-water bath to prevent them from cooking further. Carefully remove the shells and place eggs in a bowl of soy sauce, tossing every few minutes to evenly coat. For Noodle Sauce: Combine 2 tablespoon of starchy noodle cooking water, instant ramen seasoning packet, 2-3 tablespoons of Kewpie mayonnaise, ½ teaspoon of sesame oil and ½ teaspoon of soy sauce. For Toppings Sautee chopped green vegetables until tender and softened, 3-5 minutes depending on vegetables and season to taste. Season with salt and pepper or a bit of soy sauce. To plate: Toss noodles and vegetables in sauce. Top with one egg, sliced lengthwise. Sprinkle with fresh green onions, chili crisp, hot sauce, or season to taste. Try any combination of noodles, vegetables and egg toppings. This recipe also works well with a bit of protein such as leftover pork belly, ground pork, hot dogs, Chinese sausage. Experiment and find what works best for you! Explore more recipes in the Time Outside Journal and find everything you need for a reimagined camp kitchen in our IGT collection.	IGT Camp Kitchen Starter Set $599.95 Home & Camp Cooker 19cm $220.77 Flat Burner $129.95
		Serves 3-4 people COOK TIME 30 minutes

Methods

For Noodles:
Follow preparation instructions on packaging or boil for 3 minutes in water, stirring occasionally. Reserve a bit of cooking liquid for sauce.

For Eggs:
Boil eggs gently for eight minutes over medium-high heat then place them in a cold-water bath to prevent them from cooking further. Carefully remove the shells and place eggs in a bowl of soy sauce, tossing every few minutes to evenly coat.

For Noodle Sauce:
Combine 2 tablespoon of starchy noodle cooking water, instant ramen seasoning packet, 2-3 tablespoons of Kewpie mayonnaise, ½ teaspoon of sesame oil and ½ teaspoon of soy sauce.

For Toppings
Sautee chopped green vegetables until tender and softened, 3-5 minutes depending on vegetables and season to taste. Season with salt and pepper or a bit of soy sauce.

To plate:
Toss noodles and vegetables in sauce. Top with one egg, sliced lengthwise. Sprinkle with fresh green onions, chili crisp, hot sauce, or season to taste.

Try any combination of noodles, vegetables and egg toppings. This recipe also works well with a bit of protein such as leftover pork belly, ground pork, hot dogs, Chinese sausage. Experiment and find what works best for you!

Explore more recipes in the Time Outside Journal and find everything you need for a reimagined camp kitchen in our IGT collection.

Gear

Save 16%