Cold Ramen Salad
Refreshing Asian noodle dish perfect for hot summer days
Ingredients
Instructions
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Cook the noodlesBring a large pot of water to a boil. Add ramen noodles and cook according to package directions, about 2-3 minutes until tender. Drain and rinse immediately under cold water until completely cooled. Drain well.
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Prepare the dressingIn a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, and grated ginger until well combined. Set aside.
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Combine the salad ingredientsIn a large bowl, combine the cooled noodles, cucumber, carrots, red bell pepper, and chicken (if using). Pour the dressing over the noodle mixture and toss gently to coat all ingredients evenly.
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Chill the saladCover the salad and refrigerate for at least 15 minutes to allow the flavors to meld together and the salad to chill thoroughly.
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Serve and garnishDivide the cold ramen salad among four serving bowls. Garnish with sliced green onions, fresh cilantro, and a sprinkle of toasted sesame seeds before serving.
Nutritional Information
380
Calories
per serving
18
Protein
g per serving
54
Carbohydrates
g per serving
12
Total Fat
g per serving
2
Saturated Fat
g per serving
3
Fiber
g per serving
8
Sugar
g per serving
850
Sodium
mg per serving
35
Vitamin C
% daily value
15
Iron
% daily value
Cold Ramen Salad is Also Known As
Hiyashi Chuka, Cold Noodle Salad, Japanese Cold Ramen, Reimen or Liang Mian
