Watermelon Ramen Published: June 10, 2024|Last Updated: June 25, 2024 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Watermelon Ramen 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x 1 packet of immi in Black Garlic “Chicken” ¼ cup bean sprouts ¼ cup clover sprouts cucumbers ½ boiled egg watermelon poke 2 cups of fresh watermelon 1 tbsp rice vinegar 3 tbsp olive oil 1 clove garlic 1 pinch salt Cook Mode Prevent your screen from going dark Instructions Get cooked immi ramen noodles on a plate. Add bean sprouts, clover sprouts, cucumbers, a boiled egg, and watermelon poke. Make fresh juice and scoop two cups of chopped watermelon into a blender. Transfer and strain the blended watermelon juice into a bowl. Create a homemade vinaigrette by mixing 1 tablespoon of rice vinegar, 3 tablespoons of olive oil, and 1 minced garlic clove. Add a pinch of garlic and whisk the vinaigrette. Combine 1 cup of watermelon juice and 4 tbsp of dressing. Pour it into the cooked immi noodle ramen.