Cold Spicy Ramen

I love Shin Ramyeon when I’m exhausted and in the mood for something quick and comforting—but not when it’s in the 90s out. But, hold the phone, did you know you can make cold spicy ramen/ramyeon? Yes, you can. Here I garnished with surimi, a hard-boiled egg, some julienned spicy soy radish pickles and fresh carrot, and green onion, but obviously you can add whatever you like. You can also make the broth more like a soup for drinking or more like a sauce for dipping, depending on how much ice water you add at the end. I would add a bunch of toasted sesame on top the next time I made it, too, but it was delicious and really hit the spot on a Friday night after a long, hot week, especially with a cold beer and some tempura vegetables on the side.