Cold Tan Tan Ramen

Yield: 2 servings

Ingredients

• 2 servings of ramen noodles
• 2 tsp vinegar
• 1 tbsp soy sauce
• 6 tbsp Chinese sesame paste
• 2 tsp la-yu chile oil*
• 1 cup almond milk or soy milk
• 2 tsp chicken bouillon
• 4 tbs chopped green onions
• 2 cups ice cubes
• *Adjust la-yu chile oil volume to your preferred level of spiciness.
• Chicken or pork topping (optional)

Directions

1. Mix vinegar, soy sauce, sesame paste, la-yu chile oil, almond milk and chicken bouillon in a blender or using immersion blender. 
2. Place the soup in a refrigerator if saving for later or place into serving ramen bowls.
3. Boil ramen noodle adding 30 seconds per the instructions.
4. In a bowl that colander for ramen noodle will fit into, place ice cubes and cold water.
5. Drain ramen into the colander and run cold tap water over the ramen for 30 seconds, then place the colander in the ice water bowl, stirring for a minute or so to ensure the noodles don't stick to each other.
6. Drain the water well. Place ramen in bowls and stir the soup in.
7. Garnish with green onion on top of ramen.
8. Optional - add chicken or pork topping