This simple and delicious Asian Ramen noodle salad is topped with toasted sesame seeds, cilantro, red pepper and green onions. I sometimes even through in some baby corn for extra flavor, color and crunch.
Course
Salad
Category
Asian
Prep Time15minutes
Cook Time5minutes
Total Time20minutes
Servings4
Calories287kcal
AutorElle
Ingredients
For the salad:
1package Asian instant Ramen noodles,broken (or other Chinese noodles)
4cupslamb's lettuce or baby spinach leaves (100 g)
1bunch green onions,chopped
2red sweet pointed peppers,sliced
3tablespoonsor more fresh cilantro, chopped
2tablespoonssesame seeds,toasted
For the dressing:
4tablespoonsextra virgin olive oil
2tablespoonssesame oil
1-2tablespoonssoft brown sugar(I recommend GEPA organic raw cane sugar Mascobado)
2tablespoonsunseasoned rice vinegar
2tablespoonssoy sauce
1teaspoongrated ginger
Method
Place the Ramen noodles (do not add the flavor sachet) in a saucepan of boiling water. Par-boil the noodles until slightly tender (about 1 minute); drain and set aside to 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.