SALAD RAMEN

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Salad Ramen image

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

½ cup seasoned rice vinegar
¼ cup extra-virgin olive oil
¼ cup fresh lime juice
¼ cup soy sauce
2 Tbsp. toasted sesame seeds
1 tsp. mild red pepper flakes (such as Aleppo-style or Maras)
1 tsp. toasted sesame oil
20 oz. fresh or 12 oz. dried ramen noodles
Kosher salt
5-6 cups shredded or shaved vegetables (such as radishes, carrots, scallions, cabbage, lettuce, zucchini, and/or cucumbers)

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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