Ingredients
For the salad:
- 200 g ramen noodles (or instant noodles, broken)
- 4 cups lamb's lettuce (100 g, or baby spinach leaves)
- 1 bunch green onions, chopped
- 2 red sweet pointed peppers, sliced
- 3 tablespoons fresh cilantro, chopped (or more)
- 1 tablespoon sesame seeds, toasted
For the dressing:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons toasted sesame oil
- 1-2 tablespoons soft brown sugar (I recommend organic raw cane sugar Mascobado)
- 2 tablespoons unseasoned rice vinegar (Japanese)
- 2 tablespoons soy sauce
- 1 teaspoon freshly peeled and grated ginger
Instructions
- Place the Ramen noodles in a saucepan of boiling water. Boil the noodles until according to package instructions, until al dente (about 3 minutes); drain and cool.
- In small pan over medium heat, toast the sesame seeds until golden brown. Set aside to cool.
- Whisk oil, sugar, ginger, vinegar, soy sauce and ginger in small bowl to blend. Season dressing with salt and pepper.
- In a large bowl, add the salad greens, cilantro, red pepper, green onions, noodles and sesame seeds and toss with enough dressing to coat.
- Serve immediately.
Nutrition
Notes
- If using instant noodles with a flavour sachet, do not add it to the water when cooking the noodles, keep it for another use. And parboil the noodles until al dente.