Cold Ramen Zoodles | Nakano Flavors
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Cold Ramen Zoodles

Cold Ramen Zoodles

Recipe Courtesy of Caroline Caron-Phelps of Pickled Plum
Yield: 2 servings | Prep Time: 10 minutes | Cook Time: 2 minutes

Ingredients

  • 1 Tbsp. extra virgin olive oil
  • 2 eggs, lightly whisked
  • 2 small zucchini (or 1 large)
  • 1 carrot, peeled
  • ½ English cucumber
  • 1 red bell pepper, seeded and thinly sliced into sticks (julienned)
  • 1 tomato, sliced into wedges

Sauce

  • ¼ cup soy sauce
  • ¼ cup NAKANO® Seasoned Rice Vinegar
  • ¼ cup low sodium chicken or vegetable stock
  • 1 Tbsp. + 1 Tsp. granulated sugar
  • ½ tsp. sesame oil
  • Pinch of salt

Directions

  1. Put all the ingredients for the sauce in a microwave safe bowl. Stir and microwave for 20 seconds - microwave for an additional 15 seconds if the sugar hasn’t melted. Stir well and set aside.
  2. Over a cutting board or other flat surface, spiralize the zucchini, carrot, and cucumber on the thin setting of the spiralizer.
  3. Add red bell pepper to the vegetables and grab one or two paper towels. Gently press the vegetables to remove excess water. Toss them a few times and repeat until most of the water has been absorbed. This is to prevent the dish from becoming too watery.
  4. Divide vegetables among two bowls and set aside.
  5. In a small pan over medium heat, add olive oil. When the oil is hot, add eggs and lightly season with salt. Cook for 2-3 minutes, until the omelet is cooked through. Transfer to a cutting board and slice into thin strips.
  6. Add eggs and tomatoes to the vegetables and top with the tare sauce. Serve immediately.

Tips:

Swap white vinegar for NAKANO® Rice Vinegar for a slightly tangier flavor

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