Lunar New Year Buldak Ramen with Cucumber Snake
INGREDIENTS
- 1 Pack Buldak Ramen
- 1 Cup Chicken Broth
- 1 Tbsp Gochujang
- 1 Tbsp Gochugaru
- 1 Tsp MSG/Salt
- 2 Tsp Sugar
- 1 Tbsp Rice Vinegar
- 1 Tbsp Organic Coconut Oil & Ghee
- 1/3 cup Reese® Sliced Water Chestnut, drained
- 1/3 cup Reese® Hearts of Palm, drained and sliced
- 1 Scallion, sliced
- 1 Persian Cucumber
- 1 Carrot
- Black Sesame Seeds
- 1 Tablespoon Rice Vinegar
DESCRIPTION
Celebrate the Lunar New Year with this bold and creative dish that combines fiery flavors with festive flair. This recipe elevates classic Buldak Ramen by infusing it with rich chicken broth, savory gochujang, and the nutty warmth of coconut oil and ghee. Crunchy Reese® Sliced Water Chestnuts and tender Reese® Hearts of Palm add delightful texture, while scallions bring a fresh bite.
DIRECTIONS
- In a small bowl combine, the gochujang, gochugaru, MSG/salt, sugar, and rice vinegar. Set aside.
- Add ramen noodles to a small sauce pot then add the broth. Cover and bring to a boil. Check package instructions for the amount of boil minutes.
- Remove pot from the heat and add Reese® Sliced Water Chestnut, Reese® Hearts of Palm, and sliced scallion. Stir to combine.
- To make the cucumber snake, place the cucumber on a cutting board between two chopsticks. Make server vertical cuts down, being sure not to slice down all the way through, the chopsticks are the guide. Now flip the cucumber and make diagonal cuts, still using the chopstick as a guide to not cut all the way through. Gently pull apart the cucumber and place on a small plate and season with rice vinegar. Cut a small piece of raw carrot into a snake tongue shape and decorate the cucumber to resemble a snake. Use black sesame seeds for the eyes.