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.