Chilled Watermelon Ramen

Chilled Watermelon Ramen

Inspired by the spirit of Juneteenth and her love of ramen, Chef Rasheeda Purdie shows us how to make her perfect chilled watermelon ramen.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Combine cubed watermelon and teriyaki sauce in a large bowl and gently toss to coat. Cover and refrigerate.
  3. Step 3

    Combine olive oil, vinegar, onion and garlic powders, oregano, basil crushed red pepper, salt, pepper, and lemon in a large bowl and mix well. Reserve 1 cup for rind slaw.
  4. Step 4

    Using a julienne peeler, scrape the insides of the reserved watermelon rind until you have four cups of rind slaw.
  5. Step 5

    To the bowl of julienned rinds, add scallions, bean sprouts, and the reserved 1 cup of vinaigrette. Mix well, cover, and refrigerate.
  6. Step 6

    With a large spoon, scoop the flesh of the remaining half of the watermelon almost to the rind (see FAMILY STYLE note below) and add to a food processor or a blender. Working in batches, purée the fruit then strain through a fine-meshed sieve into a pitcher or large pourable container.
  7. Step 7

    To the pitcher of strained watermelon juice add the 3  cups of Italian vinaigrette. Mix well, cover and refrigerate.
  8. Step 8

    Bring a large pot of unsalted water to boil. Drop one package of noodles at a time into the boiling water and cook for 3-4 minutes. Remove cooked noodles with a strainer, run under cold water, and place noodles inside of a bowl. Repeat with remaining packages of noodles.
  9. Step 9

    To serve, top noodles with watermelon poke, watermelon rind slaw, cucumbers, watercress, and sesame seeds. Lightly shake or stir the watermelon broth mixture. Pour broth low to the bowl and slowly so that it will not disturb the toppings. Serve chilled.