Ramen salad with sesame dressing

Ramen salad with sesame dressing

Hiyashi chuka

By
From
JapanEasy
Serves
4
Photographer
Laura Edwards

I have a fairly problematic noodle addiction – in all honesty, it’s hard for me to go more than a day or two without consuming some variety of noodle.

One problem with the need to consume noodles so frequently is that they’re often accompanied by a rich broth or sauce – it’s too filling. So when I need a noodle fix that won’t weigh me down, a ramen salad such as this one is an excellent option. The dressing is creamy but not heavy, and it’s full of crunchy veg. Just add the optional protein suggestions to make it a dinner rather than a lunch.

Sincerely not difficult

Ingredients

Quantity Ingredient
100g mixed leaves, see note
1/2 cucumber, julienned
100g cherry tomatoes, quartered
80g radishes, thinly sliced
250ml see method for ingredients, thinned with a little water and salt or soy sauce
4 portions ramen noodles, cooked al dente and rinsed under cold water
4 eggs, hard-boiled
or Soy-marinated eggs, halved
4 slices ham
or 2 cooked chicken breasts
or 300-400g smoked or marinated tofu, sliced, (optional)

Method

  1. Toss the leaves, cucumber, tomatoes and radishes together. Mix the sesame sauce into the ramen and portion into wide bowls. Top with the salad, eggs and protein, if using.

Note

  • Try to get a mix of peppery/mild and crunchy/tender – I like pea shoots and rocket (arugula)
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