Salad Ramen

🧂 Ingredients

• 4 ounces spring greens
• ½ pint grape tomatoes

  halved
• 1 medium red bell pepper

  sliced into thin strips
• 4 ounces shredded carrot
• ½ of a large English cucumber
• 1 medium green zucchini

  sliced into matchsticks or coins
• ½ of a large red onion

  sliced thin
• 2 green onions

  chopped
• sweetcorn kernels cut from 2 large ears of sweetcorn
• 12 ounces four 3-ounce packages dried ramen noodles – or 20 ounces fresh
• kosher salt

  to add to the boiling water when cooking the noodles (I usually throw in a generous tablespoon)
• ½ cup seasoned rice vinegar
• ¼ cup extra-virgin olive oil
• ¼ cup freshly squeezed lime juice
• ¼ cup soy sauce
• 1 tablespoon toasted sesame seeds
• ¼ teaspoon red pepper flakes
• 1 teaspoon toasted sesame oil
• freshly ground black pepper
• 4 lime wedges

Instructions

• 1 For the vegetables: First prepare all the veggies.
• 2 For the noodles: Cook the noodles in salted water according to package
  directions. This only takes a few minutes. Drain in a colander and rinse under
  cold water to stop the cooking. Shake the noodles very well to get rid of excess
  water and then transfer noodles to a large bowl.
• 3 For the dressing: Whisk olive oil, sesame oil, vinegar, lime juice, soy sauce,
  sesame seeds, and red pepper flakes in a small bowl. Drizzle half of the
  dressing over the noodles and toss to coat (a tongs works great for this!).
• 4 To serve: Add fresh greens to the bottom of four low wide bowls and then divide
  noodles among the bowls. Top with vegetables and drizzle with remaining
  dressing. Add freshly cracked black pepper over the top and a squeeze of fresh
  lime!

Nutrition Info