Ramen Salad

Name: Ramen Salad
Yield: 1 serving
Cuisine: British
Ingredients: 1 Instant Ramen; <Topping Suggestions>; Cooked Chicken, Boiled Egg, ‘Onsen Tamago’; Ham, ‘Nibuta’, Roast Pork; Cucumber, Lettuce, Watercress, Baby Spinach, Blanched Broccoli; Carrot, Capsicum, Tomato; Red Onion, Spring Onion, Fried Onion; <Sauce>; 1-2 teaspoons Toasted Sesame Seeds *ground; 1 teaspoon Sugar *add 1/2 teaspoon if you like sweeter flavour; 2 teaspoons Soy Sauce; 2 teaspoons Rice Vinegar; 1/2 teaspoon Hot Mustard

Hiroko Liston @hirokoliston

Melbourne, Australia

I always stock good quality Japanese Instant Ramen in my pantry. Instant Ramen can be a good quick meal with protein and vegetables. On a hot summer day, I often make it into cold refreshing salad for lunch. It’s quick and easy to prepare and very satisfying.

Hiroko Liston @hirokoliston

Saved

Ingredients

1 serving

1Instant Ramen
Cooked Chicken, Boiled Egg, ‘Onsen Tamago’
Ham, ‘Nibuta’, Roast Pork
Cucumber, Lettuce, Watercress, Baby Spinach, Blanched Broccoli
Carrot, Capsicum, Tomato
Red Onion, Spring Onion, Fried Onion
<Sauce>
1-2 teaspoonsToasted Sesame Seeds *ground
1 teaspoonSugar *add 1/2 teaspoon if you like sweeter flavour
2 teaspoonsSoy Sauce
2 teaspoonsRice Vinegar
1/2 teaspoonHot Mustard

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Steps

1

Cook noodles as instructed. Basically cook dry noodles in rapidly boiling water for 2 to 3 minutes or until cooked ‘al dente’. Drain and rinse in cold water, then drain well.
2

Toppings are better to be sliced or prepared into strips so that easy to eat with noodles. To make sauce, combine all ingredients and mix well.
3

Place the noodles in a deep plate or bowl, arrange toppings, pour the sauce over and enjoy!