Name: Cold and Creamy Coconut Ramen
Ingredients: 1 (15.5-oz.) can coconut milk; 2 tablespoons peanut butter; 1 tablespoon gochujang; 2 tablespoons black vinegar or worcestershire sauce; 1 tablespoon soy sauce; 1 tablespoon sugar; 1 teaspoon sesame oil; Zest and juice of 1 lime, plus extra wedges for serving; 2 garlic cloves; Kosher salt, to taste; 5 ice cubes; 2 packs Nona Lim traditional noodles; 2 soft-boiled eggs; ½ cup red cabbage, thinly sliced; ¼ cup cucumbers, thinly sliced; ¼ cup radish, thinly sliced; 2 tablespoons scallions, thinly sliced; Sesame seeds, for garnish

Ingredients

Scale

1 (15.5-oz.) can coconut milk
2 tablespoons peanut butter
1 tablespoon gochujang
2 tablespoons black vinegar or worcestershire sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
Zest and juice of 1 lime, plus extra wedges for serving
2 garlic cloves
Kosher salt, to taste
5 ice cubes
2 packs Nona Lim traditional noodles
2 soft-boiled eggs
½ cup red cabbage, thinly sliced
¼ cup cucumbers, thinly sliced
¼ cup radish, thinly sliced
2 tablespoons scallions, thinly sliced
Sesame seeds, for garnish

Instructions

For the broth: Add coconut milk, peanut butter, gochujang, black vinegar, soy sauce, sesame oil, lime zest and juice, sugar, sesame oil, and garlic to a blender. Blitz until smooth and creamy. Season with salt to taste. Blend in ice and chill in the refrigerator until ready to serve.
Cook ramen noodles according to package directions, drain, then rinse in cold water. Divide noodles into two bowls and pour broth over top.
Top with one boiled egg each, some cucumbers, radish, and scallions. Sprinkle sesame seeds over top and finish with a squeeze of lime juice.