Spend Your Summer Groceries on This Cold Ramen Salad

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A pack of instant noodles is a one-stop food playground and you should join me on the swing. The noodles can be pan-fried with an egg , melted brie cheese is added, and served simply as a soup. While these serving suggestions tick the boxes for “hot” and “savory,” ramen noodles do surprisingly well in fresh and light scenarios as well. For a chilled dish that will give you a boost of energy and energy, try making a cold ramen salad.

Packaged ramen noodles come packaged with dry, hard noodles and usually one or two flavor packets. It is in the bags that most of those salty and spicy ingredients that give flavor to the broth are contained. For a cold ramen salad, you don’t need them. Use the noodles and save the dry flavor bags for popcorn or fries . You can use bags if you like, but I like to make a light dressing with different flavors to differentiate it from the personality of the soup.

Cook the noodles in a pot of boiling water until soft and elastic, but not mushy, about 2 to 3 minutes. Immediately drain the noodles into a strainer and rinse with cold water to stop cooking. Drizzle them with a little oil and toss them in a sieve with your fingers to loosen the noodles and coat them with oil so they don’t stick. Place the noodles in the refrigerator to chill while you prepare the rest of the salad.

In a large serving bowl, prepare the dressing. I made a dressing with toasted sesame oil, rice wine vinegar, white balsamic vinegar, and salt. Add your favorite salad ingredients to the dressing. I prefer to start with any vegetables that can be softened a bit in vinegar. This gives them a little more time and access. Ingredients such as chopped onions, cucumbers, carrots or peppers will lose their heat and soften slightly. I added mashed cucumbers , chopped red bell peppers, some asparagus and sugared peas.

Add chilled noodles to salad bowl and toss well with dressing. Serve with sliced ​​grilled chicken or keep it meatless with a handful of chickpeas. This is a salad that you quickly eat without even realizing it. Ramen noodles are the main ingredient and are very pleasant with their springy, chewy texture and also absorb liquid easily. What started out as neutral noodles is now soaked in salad dressing ingredients. The noodles carry flavor so there are no insipid bites.

Tools to help you in making ramen salad:

The taste of this salad can be varied to your liking. Try a bold tuna, olives and green beans vinaigrette or a light yogurt sauce with limes, cucumbers, corn and steak. Use this salad as a playful way to highlight seasonal produce, especially if you’re trying to keep up with a garden teeming with vegetables.

Cold salad with ramen

Ingredients:

  • 1 pack ramen noodles, boiled and drained
  • Drop of neutral oil for ramen noodles
  • 1 tablespoon rice wine vinegar
  • ½ tablespoon white balsamic vinegar
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon salt
  • ½ English cucumber, crushed and cut into 1-inch pieces
  • ¼ red sweet pepper, chopped
  • 2 asparagus sprouts, sliced
  • 5-10 sugar carp peas, sliced
  • 2 chicken breasts, cooked and chopped (optional)
  • Sesame seeds for decoration

Mix dried ramen noodles with a drop of oil to keep them from sticking together. Cool the noodles in the refrigerator.

In a serving bowl, mix the vinegar, sesame oil, and salt. Add cucumber, pepper, asparagus and peas. Throw. Add chilled ramen noodles and mix thoroughly. Sprinkle with sesame seeds. Serve and garnish with chopped chicken.

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