This Zinger Cold Bowl packs a flavour punch as well as plenty of fresh and pickled vegetables and your favourite protein. For this one, the good folks at Crafty Ramen teamed up with Zing Pantry Shortcuts to create this zesty, zingy noodle bowl featuring Zing Pantry Shortcuts sacha sauce and mala seasoning. Try this bowl at home any time of year for a flavourful lunch or easy yet exciting dinner.

Zinger Cold Bowl

Ingredients:

For the Pickled Cucumbers

• 2 lb (900 g) cucumbers, thinly sliced
• 2 tbsp (25 g) salt

Pickling Liquid

• 2 cups (500 ml) rice vinegar
• ¾ cup (150 g) sugar
• 1 cup (250 ml) water
• 2 tbsp (25 g) salt

For the Pickled Garlic

• 2 cups peeled garlic cloves
• 1 cup soy sauce
• 2½ cups rice vinegar
• ¼ cup salt
• ¼ cup sugar

For the Pickled Shiitake Mushrooms

• 2 cups dried shiitake mushrooms, rehydrated
• ⅓ cup soy sauce
• ⅓ cup brown rice vinegar
• ⅓ cup water

For the Takana (Japanese Mustard Greens)

• 2 tbsp canola oil
• 6–8 cloves garlic, minced
• 1 lb (450 g) mustard greens, chopped
• 2 tbsp soy sauce
• ½ cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt

For the Sacha Dressing

• 1 cup mayonnaise
• ½ cup Zing Pantry Shortcuts sacha sauce (or chili-garlic sauce)
• ½ cup reserved pickled garlic liquid
• 1 tsp Zing Pantry Shortcuts mala seasoning (or chili oil with Sichuan pepper)
• 2 tbsp chili crisp or Sichuan-style chili oil

For the Bowl

• 4 bundles thick noodles (ramen or similar)
• 1½–2 cups cooked ground chicken (or protein of your choice)
• 1 cup pickled cucumbers
• ½ cup pickled shiitake mushrooms
• ½ cup pickled garlic (sliced)
• 1 cup takana
• 1 cup grape tomatoes, halved
• ½ cup sliced green onions (negi)
• Ito togarashi or chili threads (optional)

Directions:

1. Prepare the Pickled Cucumbers: Toss the sliced cucumbers with salt and let stand for 5 minutes. Rinse well and gently squeeze out excess moisture. In a saucepan, combine the rice vinegar, sugar, water, and salt. Bring to a simmer, stirring until dissolved, then cool completely. Pour over the cucumbers and refrigerate until needed.
2. Make the Pickled Garlic: In a saucepan, combine the soy sauce, rice vinegar, salt, and sugar. Bring to a boil, stirring to dissolve. Add the garlic cloves, then remove from heat and cool completely. Transfer to a container and refrigerate. Reserve some of the liquid for the dressing.
3. Prepare the Pickled Shiitake Mushrooms: Trim and quarter the rehydrated mushrooms. Combine the soy sauce, vinegar, and water, then pour over the mushrooms. Ensure they are fully submerged (a small piece of parchment or paper towel can help keep them down). Set aside to pickle.
4. Cook the Takana: Heat the canola oil in a large pan over medium heat. Add the garlic and sauté until fragrant. Add the soy sauce, rice vinegar, sugar, and salt. Increase the heat and bring to a boil. Add the mustard greens and cook until wilted, then reduce heat and simmer until the stems are just tender. Cool and set aside.
5. Make the Sacha Dressing: Steep the mala seasoning in the reserved pickled garlic liquid for 10 minutes. In a bowl, whisk together the mayonnaise, sacha sauce, infused liquid, and chili oil until smooth and emulsified. Refrigerate until ready to use.
6. Cook the Noodles: Cook the noodles according to package instructions (about 2 minutes), then immediately transfer to ice water to chill. Drain thoroughly.
7. Assemble the Bowl: In a large mixing bowl, toss the chilled noodles with the sacha dressing until evenly coated. Add the pickled shiitake mushrooms, pickled garlic, takana, tomatoes, and cucumbers, and mix gently. Transfer to serving bowls. Top with warm protein in the centre. Garnish with green onions and chili threads, if using.
8. To Serve: Serve immediately, ensuring each bowl gets a mix of creamy, spicy, tangy, and fresh elements. Toss lightly before eating to bring everything together.