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Ramen Noodle Salad with Mâche

Ramen Noodle Salad with Tender Greens

This simple and delicious Asian Ramen noodle salad is topped with toasted sesame seeds, cilantro, red pepper and green onions. I sometimes even throw in some baby corn for extra flavour, colour and crunch.

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Course Salad
Category Asian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 287 kcal
Autor Elle

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

Method

  1. 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.

  2. In small pan over medium heat, toast the sesame seeds until golden brown. Set aside to cool.
  3. Whisk oil, sugar, ginger, vinegar, soy sauce and ginger in small bowl to blend. Season dressing with salt and pepper.
  4. In a large bowl, add the salad greens, cilantro, red pepper, green onions, noodles and sesame seeds and toss with enough dressing to coat.
  5. Serve immediately.

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. 

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.