You like instant Ramen, but you don’t want to eat hot noodle soup during summer? What to do? Make the Ramen into a salad! Cut up your favorite vegetables, make a salad dressing using powder sauce base from the instant Ramen, and put on top of cooked and chilled Ramen noodles. It’s easy, healthy (well, healthier), and cools you down well. Hope you try it, it’s yummy!
Instant Ramen Salad
Servings: 2 servings
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Ingredients
- 2 eggs
- 1 cup bean sprouts
- 1 Japanese cucumber
- 12 cherry tomatoes
- 1 Tbsp dried Wakame seaweed
- 2 packages instant ramen noodles
Sesame Dressing
- 2 packets instant ramen soup base
- 1/2 cup ice water
- 2 Tbsp Japanese mayonnaise
- 2 Tbsp ground sesame seeds
Instructions
- Cook eggs in boiling water for 6 minutes to make soft boiled eggs. Cool in water. Remove shells and cut in half.
- Blanch bean sprouts. Cut cucumber into match sticks. Cut tomatoes into halves. Rehydrate dried Wakame seaweed for 5-10 minutes, and squeeze out water. Chill everything in the fridge.
- Cook instant ramen noodles in boiling water for 3 minutes and strain water. Cool noodles under running water. Chill noodles with ice.
- In a bowl, combine all the dressing ingredients to make Sesame Dressing.
- Plate chilled noodles, vegetables, and halved eggs. Drizzle Dressing on top.
