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Epicurious

Salad Ramen

4.6

(3)

Image may contain Food Plant Meal Dish Noodle and Pasta
Photo by Chelsie Craig, Food Styling by Kat Boytsova

When Brunette wine bar in upstate NY posted a photo of their hiyashi chuka and captioned it, “This ramen is basically a salad,” we were instantly hooked on the idea of what a cold noodle salad dish could be. Here, fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.

Recipe information

  • Yield

    4 servings

Ingredients

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)

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

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

TagsSaladRamen NoodleNoodlePasta & NoodlesRadishRoot VegetableVegetableCarrotScallionOnionCabbageLeafy GreensLettuceZucchiniSquashCucumberMainSideDinnerDairy FreeVeganVegetarianQuickEasyWeeknight MealsSummerBon AppétitPasta SaladPasta

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