This Fresh Ramen noodles become an easy throw-together summer meal of crunchy veggies, your choice of protein with a tangy pantry-staple dressing. Inspired by my friend Kathleen.
Dressing: Combine all in a jam jar and shake well. Add toasted sesame seeds.
½ c. seasoned rice vinegar
¼ c. extra virgin olive oil
¼ c. fresh lime juice
2 Tbsp. soy sauce
1 Tbsp fresh grated ginger (or ½ tsp ginger powder)
2 T toasted sesame seeds
1 tsp. mild red pepper flakes or 2 tsp. Chinese Chili sauce
1 tsp. toasted sesame oil
2 tsp dijon mustard
2 Tbsp. sesame seeds - toasted until golden
20 oz fresh or 12 oz dried Ramen noodles (or rice noodles)
Kosher salt
5-6 cups shredded or shaved vegetables such as radishes, carrots, scallions, cabbage, lettuce, zucchini and cucumbers.
Add: poached shrimp, hard boiled eggs or shredded chicken for a hit of protein.
Decorate with peanuts or sliced almonds, mint, cilantro and/or herbs
Directions:
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Whisk vinegar, oil, lime juice, soy sauce, ginger, red pepper flakes, sesame oil, mustard and seeds in a small bowl to combine...or shake in a jam jar. Set aside.
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Cook noodles in a pot of boiling salted water according to package directions - @3 mins. Drain and rinse under cold water to stop cooking. Transfer to a large bowl; add half of reserved dressing, & toss to coat.
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Divide noodles among bowls. Top with vegetables and other options. Drizzle with remaining dressing.