Description
This is refreshing ramen noodle salad packed with tangy and nutty flavors.
Ingredients
Units
Scale
- 240 grams fresh ramen noodles
- 100 grams canned corn kernels
- Handful bean sprouts
- 1 cup shredded iceberg lettuce
- 1 large tomato, seeds removed and chopped
Dressing
- 1 1/2 tablespoon honey
- 1/4 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons sesame seeds
- 2 tablespoons scallions, finely chopped
Instructions
- Make the dressing. Whisk in all the ingredients for the dressing in a bowl and set aside.
- Cook the noodles. Bring a pot of water to boil and cook the noodles until they are tender (about 1-3 minutes). Drain and rinse them under cold water until they are cold. Drain well and transfer to a bowl.
- Dress the noodles. Pour the dressing on top of the noodles and toss until the noodles are evenly coated.
- Add the toppings. Add the corn, bean sprouts, and tomatoes, and serve immediately.
Notes
Save the ramen salad in a storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
