Eat | Salad Ramen

  • ¼ cup seasoned rice vinegar
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. soy sauce
  • 1 Tbsp. toasted sesame seeds
  • ½ tsp. crushed red pepper flakes (preferably a seedless type, such as Aleppo-style or gochugaru)
  • ½ tsp. toasted sesame oil
  • 10 oz. fresh or 6 oz. dried ramen noodles
  • Kosher salt
  • 2–3 cups shredded or shaved vegetables, such as summer squash, radishes, carrots, scallions, cabbage, lettuce, and/or cucumbers

Step 1

Stir vinegar, oil, lime juice, soy sauce, sesame seeds, red pepper flakes, and sesame oil in a small bowl.

Step 2

Cook noodles in a medium pot of boiling salted water, stirring occasionally, until just al dente. Drain and rinse under cold water to stop the cooking. Transfer to a medium bowl, then toss with half of dressing.

Step 3

Divide noodles between bowls. Top with your choice of vegetables. Drizzle with remaining dressing.

salad ramen