Make the soup. Heat the sesame oil, garlic paste, and doubanjiang in a pan and saute. Don't do this over high heat since the small amount will burn easily.
Once fragrant, add 50 ml of the water listed in the ingredients and the rest of the soup ingredients to the pot and bring to a light simmer.
Remove from heat, and transfer the soup into a different container. Add the rest of the water and mix well. Chill in the refrigerator. (It will cool faster this way.)
Prep the toppings. Boil the bean sprouts in salted (not listed in ingredients) water for about 1 minute, drain well, and let cool.
Cut the cucumber lengthwise into 3 pieces and then into thin strips. Halve the eggs, and slice the chicken.
Cook the noodles. Boil water and cook the noodles according to the directions. Rinse in running water to remove the sliminess and let cool.
Serve the noodles on a plate with toppings, pour over soup and it's done.
The chicken ham used here is homemade. (Recipe ID: 776348)
Story Behind this Recipe
Our family loves the soy sauce flavored ramen (Recipe ID: 718528) made by COOKPAD user Kaze-no-naka-no-Peco. I revised it a little bit to suit our family's tastes, and made it into a chilled ramen since it was hot that day. And guess what, my husband loved it! It was so tasty I decided to upload this recipe. Give it a go!
- Make sure to drain the bean sprouts and noodles well so the soup won't get watery. - You can try this with a variety of toppings (Didn't work with a regular ham though.) - Adjust the amount of garlic and/or doubanjiang according to your taste.