Ramen Salad with Sesame Dressing at Home

Name: Ramen Salad with Sesame Dressing at Home
Cuisine: American
Ingredients: 1 1/2 servings Ramen noodles (uncooked or steamed); 1 A variety of salad vegetables that you have in the fridge; 1 Boiled egg, if you have one; 1 Ham or other seasoned meat; 1 dash Aromatic vegetables; 1 it's up to you Any other ingredients that may fit; 1 tbsp Soy sauce; 1 tbsp Vinegar; 1 tbsp Sugar; 1 tbsp White sesame seeds (or ground sesame seeds); 1 tbsp Sesame oil; 1 tbsp Mayonnaise

cookpad.japan @cookpad_jp

This dish was born in Hokkaido. You don't see it as much at restaurants anymore... but I thought it should be easy to make at home.
After some research, I came up with an easy sesame dressing!
This is a delicious dish on its own, and looks healthy too. Why not make it for your kids, or for a potluck party?

If you think the dressing is too sweet, use less sugar.
You can make a lot of this salad and store it for later, but it's easy so you can make it as you need it. Serving individual portions makes it easier to eat. I recommend this for lunch.
If you add spice with doubanjiang or yangnyumjang, you can quickly transform it into a spice-touced dish. Recipe by Upi

cookpad.japan @cookpad_jp

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Ingredients

1 1/2servings Ramen noodles (uncooked or steamed)
1A variety of salad vegetables that you have in the fridge
1Boiled egg, if you have one
1Ham or other seasoned meat
1 dashAromatic vegetables
1it's up to you Any other ingredients that may fit
The dressing:
1 tbspSoy sauce
1 tbspVinegar
1 tbspSugar
1 tbspWhite sesame seeds (or ground sesame seeds)
1 tbspSesame oil
1 tbspMayonnaise

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Steps

1

Mix all the dressing ingredients together, in the order listed: white sesame seeds → sugar → mayonnaise → sesame oil → soy sauce → vinegar. (The texture will change from granular to gel-like to oily to liquid. The thing to watch out for is the thickness of the sauce.)
2

Cut the vegetables up into easy to eat pieces. Just whatever you have left over in the refrigerator is fine: tomatoes, cucumber, lettuce, green peppers, bean sprouts... anything goes!
3

Chop the aromatic herbs too. Shiso leaves, myoga ginger, or ginger; choose any.
4

Cut the ham into strips. Slice the imitation crab diagonally. Boil the shrimp briefly and sprinkle salt. Add any of these ingredients if you have on hand. I added leftover tatsuta-age fried chicken.
5

Boil the noodles until they are a little bit softer than usual, and cool in ice water. Drain well, and toss with sesame oil (not listed).
6

If you are using steamed noodles, blanch briefly in boiling water and untangle, then cool in ice water. Drain well, and mix in sesame oil (not listed).
7

Mount the noodles in the middle of a large plate. Surround the noodles with leafy greens and yellow vegetables. Put the protein ingredients on top of the noodles. Or just arrange the plate any way you like.
8

Drizzle sauce onto the noodles, and it's done. Serve!
9

Here's another example. 1 serving uses 3/4 a portion of noodles. I used less sugar and doubanjiang spicy bean paste in the dressing. I used lettuce, mizuna greens, cucumber, cherry tomatoes, imitation crab and fake Peking duck.