Salad Ramen

Ingredients

• ½ cup seasoned rice vinegar
• ¼ cup extra-virgin olive oil
• ¼ cup fresh lime juice
• ¼ cup soy sauce
• 2 Tbsp. toasted sesame seeds
• 1 tsp. mild red pepper flakes (such as Aleppo-style or Maras)
• 1 tsp. toasted sesame oil
• 20 oz. fresh or 12 oz. dried ramen noodles
• Kosher salt
• 5-6 cups shredded or shaved vegetables (such as radishes, carrots, scallions, cabbage, lettuce, zucchini, and/or cucumbers)

Directions

1. Whisk vinegar, olive oil, lime juice, soy sauce, sesame seeds, mild red pepper flakes, and sesame oil in a small bowl to combine. Set dressing aside.
2. Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cold water to stop the cooking. Transfer to a large bowl, add half of reserved dressing, and toss to coat.
3. Divide noodles among bowls. Top with vegetables and drizzle with remaining dressing.