Salad ramen: A refreshing twist on a classic dish

Ingredients for Salad ramen

• 120 ml seasoned rice vinegar

• 60 ml extra-virgin olive oil

• 60 ml fresh lime juice

• 60 ml soy sauce

• 30 g toasted sesame seeds

• 5 ml mild red pepper flakes (such as Aleppo-style or Maras)

• 5 ml toasted sesame oil

• 570 g fresh or 340 g dried ramen noodles

• kosher salt, to taste

• 500–700 g shredded or shaved vegetables (such as radishes, carrots, spring onions, cabbage, lettuce, courgette, and/or cucumbers)

How to make Salad ramen

1. Whisk together the vinegar, olive oil, lime juice, soy sauce, sesame seeds, mild red pepper flakes, and sesame oil in a small bowl to combine. Set the dressing aside.

2. Cook the noodles in a large pot of boiling salted water according to the package instructions. Drain and rinse under cold water to halt the cooking process.

3. Transfer the noodles to a large bowl, add half of the reserved dressing, and toss to coat.

4. Divide the noodles among serving bowls. Top with vegetables and drizzle with the remaining dressing.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.