Recipes // Appetizers // Chilled Ramen Noodles with Watermelon Tea

Chilled Ramen Noodles with Watermelon Tea


Serves: 4  

Time: About 2 hours

Flavors: Sweet/Herbaceous/Astringent 

  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons Togarashi Salt
  • (see page 53)
  • 3 egg yolks
  • 2 tablespoons water
  • olive oil
  • 1 bunch scallions, sliced diagonally
  • fresh cilantro leaves
  • Watermelon Tea
  • 4 cups chopped seeded watermelon
  • 1/4 cup smashed lemongrass (about
  • 1 stalk; see Box, page 31)
  • one 2-inch piece ginger, peeled and
  • coarsely chopped
  • 1 tablespoon kosher salt
  • 3 tablespoons sugar
  • 1 red Thai chile, minced
  • 3 tablespoons lime juice
  • 1/4 cup water




  1. 1 First make the Ramen Noodles: In a standing mixer fitted with the dough hook, combine the flour, salt, and Togarashi Salt and mix well. One at a time, add the egg yolks and mix, being sure to combine thoroughly after each addition. Add the water and continue to mix for 8 to 10 minutes, until the dough is quite tough. (If you’re doing this by hand, you’ll want to knead the dough on a well-floured surface for 10 to 20 minutes to get it to reach a tough, resistant consistency.)
  2. Remove the dough from the mixer, form it into a disk, wrap in plastic, and place in the fridge to chill for at least 30 minutes.
  3. Meanwhile, make the Watermelon Tea: Put all the ingredients in a blender and blend until smooth. Transfer to a large bowl, cover with plastic wrap, and let steep at room temperature for at least 30 minutes. Use a fine sieve to strain the tea and then put it in the fridge to chill for at least 1 hour (you want this tea to be ice cold!).
  4. Remove the dough from the fridge and cut it into quarters. If you’re using a pasta maker, put the dough through the machine as you would for pasta until you get it as thin as possible, like you would for vermicelli. If you’re doing this by hand, put the dough on a well-floured surface and using a rolling pin, roll each piece out until it is no more than 1/ 8 inch thick. Make sure the dough is really floured so it doesn’t stick together, and roll it up like a jellyroll (it should look like a long tube). Use a sharp knife to cut the roll into very thin vertical slices—about 1/8 inch wide—so when you unroll each slice you have a ramen noodle.
  5. Bring a large pot of well salted water to a boil. Add the ramen noodles and cook until just tender, about 2 minutes. Drain the noodles, put them in a large bowl, toss with a tablespoon or two of olive oil to prevent sticking, and chill in the fridge for 20 minutes.
  6. To serve, divide the chilled noodles among 4 individual soup bowls, pour the ice cold watermelon tea over them, and garnish with the scallions and cilantro.


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