Dragonfruit Rice Paper Ramen Rolls (Day 6/30)

Ingredients

• 200 g Ramen Noodles (dry, broken into halves for easier handling)
• 30 g Pecorino Romano Cheese (freshly grated)
• 4 sheets Dragon Fruit Rice Paper (large sheets, pink hue from dragon fruit flavoring)
• 120 ml Bulak Sauce (spicy cheese sauce; can be store‑bought or homemade (cheese + chili paste + butter))
• 1 tbsp Vegetable Oil (for heating sauce)
• 2 stalks Green Onion (thinly sliced for garnish)
• 1 tsp Sesame Seeds (toasted)

Instructions

1. Soak Dragon Fruit Rice Paper

   Fill a shallow bowl with warm water (just below boiling). Submerge one rice‑paper sheet for 10‑15 seconds until pliable, then lay flat on a clean surface.

   Time: PT5M

2. Form Rice‑Paper Rolls

   Place a small strip of the softened rice paper on the board, roll it tightly, and twist the ends like a candy. Repeat with the remaining sheets.

   Time: PT5M

3. Cook the Noodles

   Bring a large pot of water to a rolling boil, add the ramen noodles, and cook according to package directions (usually 3‑4 minutes). Drain in a colander and rinse briefly with warm water to stop cooking.

   Time: PT8M

   Temperature: 100°C

4. Heat the Bulak Sauce

   In a skillet, add vegetable oil over medium heat. Pour in the bulak sauce, stir, then add the grated Pecorino Romano. Cook, stirring constantly, until the cheese melts and the sauce becomes glossy.

   Time: PT5M

   Temperature: Medium heat

5. Combine Noodles, Sauce, and Rolls

   Add the cooked noodles to the skillet, tossing to coat evenly. Gently fold in the dragon fruit rice‑paper rolls, allowing them to absorb some sauce and stick to the noodles.

   Time: PT3M

   Temperature: Medium heat

6. Finish and Serve

   Transfer the noodles to serving bowls, sprinkle with sliced green onion and toasted sesame seeds. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

70g

Fat

20g

Fiber

3g