Description
Not just for soup, ramen noodles are also great in salads! This one is tangy and super refreshing!
Ingredients
Units
Scale
- 100 grams can corn kernels
- 240 grams fresh ramen noodles
- 1 large egg (cooked and sliced into bite size pieces)
- handful bean sprouts
- 1 cup iceberg lettuce (shredded )
- 1 large tomato (chopped)
For the dressing:
- 1 1/2 tablespoon honey
- 1/4 cup rice vinegar
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons sesame seeds
- 2 tablespoons scallions (finely chopped)
- 1/4 teaspoon kosher salt
Instructions
- In a mixing bowl, whisk in all the ingredients for the dressing. Set aside.
- Bring a pot of water to boil and cook the noodles until they are tender (about 1-3 minutes). Drain well and transfer to a bowl.
- Pour the dressing on top of the noodles and toss until the noodles are evenly coated.
- Add corn, bean sprouts and tomatoes to the bowl and toss well. Serve immediately.
Notes
This ramen noodle salad will keep refrigerated for up to 1-2 days.
Nutrition
- Serving Size: 1
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
