A delightfully sweet and tangy Ramen noodle salad recipe you're sure to love.
This is the best Ramen noodle salad I've ever had, hands down. The crisp, cool vegetables are all tossed in a dressing that is sweet, tangy, and completely addictive. Even better, this Japanese dish is easy and quick to prepare and truly refreshing.
Perfect for hot summer days, or anytime you just need a light, simple meal that puts a smile on your face.
Completely vegan, dairy-free and low-carb, this Ramen noodle salad can also be made gluten-free by using Soba noodles (buckwheat noodles) or any other gluten-free Ramen noodle. Otherwise, your favourite brand of Ramen will do.
Thanks to the use of toasted sesame seed oil, the dressing has a full, satisfying flavour that balances well with the rice vinegar and mirin sauce. For those who like it spicy, add a few dashes of tabasco sauce to give it a kick (optional).
(Makes 2 servings)
2 ramen cakes
1/2 cup radishes, thinly sliced
2 small cucumbers, thinly sliced
1 small zucchini, thinly sliced
1 green onion, chopped
1 tablespoon sesame seed oil
2 tablespoons toasted sesame seed oil
2 tablespoons rice vinegar
1 tablespoon mirin sauce
2 dashes tabasco sauce (optional)
Fill a small saucepot 1/2-way with water and boil the Ramen noodles for 4 minutes.
As the Ramen noodles cook, combine the dressing ingredients in a small bowl, mixing well.
Once the Ramen noodles are cooked, drain and place into a medium bowl.
Add the vegetables and dressing. Toss, serve and enjoy.
Nutritional Information Per Serving:
total calories = 376 | total fat = 23.65g | saturated fat = 5.95g | cholesterol = 0mg | sodium = 868.5mg | carbohydrates = 34.42g | dietary fibre = 2.9g | sugars = 6.11g | protein = 6.45g