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Salad Ramen

Name: Salad Ramen
Cuisine: asian_fusion
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)

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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