SALAD RAMEN
Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
Provided by Chris Morocco
Categories Bon Appétit Dinner Lunch Summer Noodle Vegetable Sesame Soy Sauce Lime Juice Radish Zucchini Cucumber Cabbage Sesame Oil Vegetarian Vegan Dairy Free Peanut Free Tree Nut Free Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk vinegar, olive oil, lime juice, soy sauce, sesame seeds, mild red pepper flakes, and sesame oil in a small bowl to combine. Set dressing aside.
- Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cold water to stop the cooking. Transfer to a large bowl, add half of reserved dressing, and toss to coat.
- Divide noodles among bowls. Top with vegetables and drizzle with remaining dressing.
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