Venture into the world of flavors with this Oriental Salad Ramen recipe that combines the crunch of fresh vegetables with the savory depth of ramen. Perfect for a quick lunch or a light dinner, this dish is a delightful way to enjoy ramen beyond the broth.
Why This Recipe Works
- Combines the convenience of instant ramen with the freshness of a salad for a balanced meal.
- The dressing adds a tangy and slightly sweet flavor that elevates the dish.
- Customizable with your favorite vegetables and proteins for endless variations.
Ingredients
- 2 packs of instant ramen noodles (seasoning packets discarded)
- 2 cups of shredded cabbage
- 1 cup of shredded carrots
- 1/2 cup of sliced cucumbers
- 1/4 cup of chopped green onions
- 2 tbsp of sesame oil
- 2 tbsp of soy sauce
- 1 tbsp of honey
- 1 tsp of grated ginger
- 1 clove of garlic, minced
Equipment Needed
- Large mixing bowl
- Small whisk or fork
- Pot for boiling water
- Colander
Instructions
Step 1: Prepare the Noodles
Bring a pot of water to a boil and cook the ramen noodles according to the package instructions, omitting the seasoning packet. Drain the noodles in a colander and rinse under cold water to stop the cooking process. This ensures your noodles stay firm and don’t turn mushy in the salad.
Step 2: Mix the Dressing
In a small bowl, whisk together the sesame oil, soy sauce, honey, grated ginger, and minced garlic until well combined. This dressing is the secret to the salad’s addictive flavor, so make sure it’s thoroughly mixed.
Step 3: Combine the Salad
In a large mixing bowl, toss the cooled noodles with the shredded cabbage, carrots, cucumbers, and green onions. Pour the dressing over the salad and toss until everything is evenly coated. The vibrant colors of the vegetables make this dish as visually appealing as it is tasty.
Step 4: Let It Marinate
Allow the salad to sit for at least 10 minutes before serving. This brief marinating time lets the flavors meld together beautifully, enhancing the overall taste of the dish.
Step 5: Serve and Enjoy
Divide the salad into bowls and serve immediately. For an extra crunch, sprinkle some sesame seeds on top before serving. This dish is best enjoyed fresh but can be refrigerated for a short time if needed.
Tips and Tricks
For those looking to take this Oriental Salad Ramen to the next level, consider adding grilled chicken or shrimp for a protein boost. Toasting the sesame seeds before sprinkling them on top can also add a deeper flavor. If you prefer a spicier kick, a dash of chili oil or sriracha can be mixed into the dressing. Remember, the key to a great salad is in the freshness of the ingredients, so try to use the crispest vegetables you can find.
Recipe Variations
- Add sliced avocado for a creamy texture and healthy fats.
- Swap the honey for maple syrup for a vegan-friendly version.
- Include mandarin orange segments for a sweet and tangy twist.
- Use rice noodles instead of ramen for a gluten-free option.
- Top with a soft-boiled egg for added richness.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance, but it’s best to add the dressing just before serving to keep the vegetables crisp. If you do dress it ahead, the noodles may absorb the dressing and soften, which changes the texture but not necessarily the taste.
Is there a substitute for sesame oil?
While sesame oil adds a distinct flavor, you can use olive oil or avocado oil in a pinch. The taste will be different, but the salad will still be delicious. For a closer flavor profile, try adding a teaspoon of tahini to the dressing.
How can I add more protein to this dish?
Grilled chicken, shrimp, tofu, or even edamame are great protein additions. Just cook your protein of choice separately and toss it in with the salad for a more filling meal.
Summary
This Oriental Salad Ramen recipe is a quick, flavorful, and versatile dish that’s perfect for any occasion. With its combination of crunchy vegetables, savory dressing, and satisfying noodles, it’s a meal that’s sure to please.
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