Vegan Cold Ramen with Sesame Sauce is a vegan arrangement of the Japanese cold ramen noodles called "hiyashi chuka" with creamy sesame sauce. It's made with easy-to-find pantry staple ingredients such as tahini, soy sauce and rice vinegar but tastes authentically Japanese. A perfect cold ramen noodle dish to make in hot summer days!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: Japanese
Servings: 2
Author: Plant-Based Matters
Ingredients
Sesame Sauce
3tbsptahini
2tbspsoy sauce
1tbspcane sugar
2tsptoasted sesame oil
1/2tbspgrated ginger
3tbsprice vinegar
3tbsppurified water
Cooking Ramen
2servingsuncooked ramen noodles of your choiceI use “Ramen Kaedama” from Sun Noodles
2qtwateradjust accordingly to your choice of ramen noodles
Toppings
2ozEnglish or Japanese cucumberany seedless cucumber of your choice, julienned
Prepare the sesame sauce. In a large prep bowl, combine tahini, soy sauce, cane sugar and toasted sesame oil. Mix well until well-blended. Then, add grated ginger, rice vinegar and purified water. Mix again until well-blended. Keep it the fridge until assembling.
Start boiling water in a large pot for cooking ramen noodles.
In the meantime, prepare all the toppings ready and set them aside.
Once the water is boiling, start cooking ramen noodles according to the instruction on the package. Use a colander to drain then rinse under running water to remove starch. Shake off the excess water very well.
Take out the sesame sauce from the fridge. Transfer the ramen noodles to the bowl. Give a quick toss to coat the noodles with the sauce.
To serve, transfer the noodles to a serving bowl. Top it with cucumber, tomatoes, scallion, and shredded nori. Add some optional toppings of your choice.
Notes
Tahini
Be sure to use tahini that’s made with roasted sesame seeds for more complex flavor.
Alternatively, Japanese neri goma (toasted sesame seed paste) is great for this recipe!
Choice of Ramen Noodles
Use any ramen noodles of your choice.
I use Kaedam from Sun Noodles. I love the chewy texture and the authentic ramen noodle taste! Highly recommend it.
Cucumber
Use seedless cucumber such as English (European) cucumber or Japanese cucumber called kyuri.
The Japanese cucumber is crunchier than typical English cucumber. It’s delicious!
Tomato
I use cherry tomatoes but you can use any other tomatoes of your choice.
Kizami Nori
Kizami nori is Japanese shredded nori.
If you don’t have kizami nori, you can shred sushi nori seaweed with kitchen scissors.