Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, cold ramen noodle salad. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Cold Ramen Noodle Salad is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Cold Ramen Noodle Salad is something that I’ve loved my whole life. They’re nice and they look wonderful.
Crunchy, chewy, and bright cold noodle salads to guest star at all your summer picnics, cookouts, and beach trips. Soba, udon, vermicelli—there isn't a noodle out there that doesn't feel at home in a cold summer salad with crisp vegetables and a bracing dressing to bring it all together. This hearty ramen noodle salad is full of cabbage, carrots, crunchy ramen noodles, green onions and almonds, all tossed in an oriental dressing.
To begin with this recipe, we must prepare a few components. You can cook cold ramen noodle salad using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Cold Ramen Noodle Salad:
- Make ready 2 servings Ramen Noodles OR Chinese Egg Noodles
- Make ready Cucumber
- Take 2 Eggs *cooked into thin omelet
- Get Tomato
- Prepare Roast Pork OR Ham
- Make ready Hot Mustard *Japanese Mustard recommended
- Take <Sauce>
- Prepare 4 tablespoons Soy Sauce
- Get 4 tablespoons Rice Vinegar
- Take 2 tablespoons Sugar
- Take 2 tablespoons Cold Water
- Make ready 1/2 tablespoon Sesame Oil
Cold Ramen Salad I Created While Locked up At MSDF out of bordem and a hunger for something different. This Asian ramen salad with is the perfect side dish to bring to all your potlucks and parties! This light and refreshing noodle salad proves ramen is made for more than just soup. In a separate bowl, whisk the one egg vigorously with a pinch of salt and pepper.
Instructions to make Cold Ramen Noodle Salad:
- Toppings are better to be sliced or prepared into thin strips so that easy to eat with noodles. To make sauce, combine all ingredients and mix well.
- Cook Ramen Noodles OR Chinese Egg Noodles as instructed. Basically cook noodles in rapidly boiling water until cooked ‘al dente’. Then drain, rinse in cold water, and drain well.
- Place the drained cold noodles in a deep plate or bowl, arrange toppings, pour the sauce over and enjoy with Hot Mustard if you like it.
- Other Topping Suggestions: Lettuce, Wakame, thinly sliced Carrot, cooked Seafood, Chicken, etc.
I had no problems with the noodles sticking. I had the veggies cut and the peas in a bowl. As soon as I drained the noodles I rinsed with cold water and immediately added to the bowl and mixed it up. This Crunchy Asian Ramen Noodle Salad is given a modern twist with fresh mango, avocado, edamame, and a lighter sesame vinaigrette! So delicious, and perfect for potlucks.
So that’s going to wrap it up for this special food cold ramen noodle salad recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
