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.
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
For the dressing:
4tablespoonsextra virgin olive oil
1-2tablespoonssoft brown sugar(I recommend GEPA organic raw cane sugar Mascobado)
2tablespoonsunseasoned rice vinegar
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.