Chilled Watermelon Ramen Recipe

Name: Chilled Watermelon Ramen Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: American,Asian
Ingredients: 1 medium watermelon, halved lengthwise; cut 4 cups of 1/2-inch cubes from this half, reserve the second half (and any remaining watermelon from the first half) for broth, reserve rinds; 2 (10-ounce bottles) teriyaki sauce, preferably Kikkoman; 3 cups olive oil; 1 cup apple cider vinegar; 2 teaspoons onion powder; 4 teaspoons garlic powder; 4 teaspoons dried oregano; 4 teaspoons dried basil; 2 teaspoons crushed red pepper flakes; 2 teaspoons salt; 2 teaspoons freshly ground black pepper; 2/3 cup freshly squeezed lemon juice, more as needed; 3 medium scallions, julienned; 3 cups bean sprouts; 4 individual packages ramen noodles, fresh, frozen, or dry; 1 Persian cucumber, thinly sliced crosswise, dressed with a squeeze of lemon and salt to taste; 1 cup coarsely chopped watercress; 1 tablespoon sesame seeds

A refreshing chilled watermelon ramen recipe, drawing inspiration from Juneteenth for a unique culinary experience.

⭐ 3 (8 reviews) Prep: 45 minCook: 20 minTotal: 65 minYields: 4 servings

Category Tags:

Appetizer Lunch Entree Dinner Brunch Soup Pasta

Cuisine Tags:

American Asian

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Ingredients

1 medium watermelon, halved lengthwise; cut 4 cups of 1/2-inch cubes from this half, reserve the second half (and any remaining watermelon from the first half) for broth, reserve rinds
2 (10-ounce bottles) teriyaki sauce, preferably Kikkoman
3 cups olive oil
1 cup apple cider vinegar
2 teaspoons onion powder
4 teaspoons garlic powder
4 teaspoons dried oregano
4 teaspoons dried basil
2 teaspoons crushed red pepper flakes
2 teaspoons salt
2 teaspoons freshly ground black pepper
2/3 cup freshly squeezed lemon juice, more as needed
3 medium scallions, julienned
3 cups bean sprouts
4 individual packages ramen noodles, fresh, frozen, or dry
1 Persian cucumber, thinly sliced crosswise, dressed with a squeeze of lemon and salt to taste
1 cup coarsely chopped watercress
1 tablespoon sesame seeds

Instructions

Start boiling a large pot of unsalted water. Cook ramen according to package directions, then drain and rinse under cold water until cool.
Combine cubed watermelon and teriyaki sauce, toss to coat, then refrigerate.
Whisk together olive oil, vinegar, onion and garlic powders, oregano, basil, crushed red pepper, salt, pepper, and 2/3 cup lemon. Reserve 1 cup of this dressing.
Peel the green skin from the watermelon rind, cut into small pieces, and julienne to yield 4 cups of slaw.
Mix the julienned rinds with scallions, bean sprouts, and the reserved 1 cup of dressing. Refrigerate.
Purée the flesh of the remaining watermelon half, then strain through a fine-meshed sieve.
Add the remaining 3 cups of dressing to the strained watermelon juice. Mix well and refrigerate.
Divide cooled noodles among 4 bowls. Top with watermelon poke, rind slaw, cucumbers, and watercress. Lightly shake the watermelon broth mixture, then slowly pour into each bowl. Garnish with sesame seeds and serve chilled.

Nutritional Info (per serving)

Calories: 2081 kcal

Carbohydrate: 101 g

Cholesterol: 0 mg

Fiber: 7 g

Protein: 25 g

Saturated Fat: 29 g

Sodium: 9626 mg

Sugar: 35 g

Fat: 178 g

Unsaturated Fat: 0 g