When Brunette wine bar in upstate NY posted a photo of their hiyashi chuka and captioned it, “This ramen is basically a salad,” we were instantly hooked on the idea of what a cold noodle salad dish could be. Here, fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
Recipe information
Yield
4 servings
Ingredients
½
¼
¼
¼
2
1
1
20
5-6
Need to make a substitution?
Preparation
Step 1
Whisk vinegar, olive oil, lime juice, soy sauce, sesame seeds, mild red pepper flakes, and sesame oil in a small bowl to combine. Set dressing aside.
Step 2
Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cold water to stop the cooking. Transfer to a large bowl, add half of reserved dressing, and toss to coat.
Step 3
Divide noodles among bowls. Top with vegetables and drizzle with remaining dressing.