Miso Oatmilk Late Summer Tantanmen
A chilled and light version of tantanmen ramen that uses miso, gochujang, sesame paste, oatmilk and shirataki noodles.
360g shirataki noodles, cooked and well drained
1 poached chicken breast, pulled apart
1 boiled egg, cut in half
1 Tbsp red miso
1 Tbsp gochujang (Korean chili paste)
1 Tbsp sesame paste
1 tsp coconut blossom syrup
1/2 tsp minced garlic clove
1/2 tsp minced ginger
1 tsp sesame seeds
1/4 nostrano cucumber, cut in thin stripes
1/2 spring onion, chopped
A handful of sprouts
400ml oat milk, chilled
Chili oil (La-yu)
- Mix miso, gochujang, sesame paste, coconut blossom syrup, garlic, ginger and sesame seeds together.
- Toss noodles into the sauce and mix until evenly spread.
- Place noodles into bowls and add chicken, egg, cucumber, spring onion and sprouts.
- Pour oat milk into bowls and add a few drops of chili oil.
- Enjoy noodles cold!