Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, cold ramen noodle salad. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
This hearty ramen noodle salad is full of cabbage, carrots, crunchy ramen noodles, green onions and almonds, all tossed in an oriental dressing. The perfect make-ahead salad to feed a crowd. Crunchy, chewy, and bright cold noodle salads to guest star at all your summer picnics, cookouts, and beach trips.
Cold Ramen Noodle Salad is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Cold Ramen Noodle Salad is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have cold ramen noodle salad using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Cold Ramen Noodle Salad:
- Make ready 2 servings Ramen Noodles OR Chinese Egg Noodles
- Make ready Cucumber
- Make ready 2 Eggs *cooked into thin omelet
- Make ready Tomato
- Prepare Roast Pork OR Ham
- Take Hot Mustard *Japanese Mustard recommended
- Prepare <Sauce>
- Prepare 4 tablespoons Soy Sauce
- Make ready 4 tablespoons Rice Vinegar
- Take 2 tablespoons Sugar
- Prepare 2 tablespoons Cold Water
- Prepare 1/2 tablespoon Sesame Oil
Ramen Noodle Salad: I realize that based on the deliciousness of this salad recipe, it should have a better or more This Ramen Noodle Salad is so simple to make, full of flavor, and always a crowd pleaser. Strain off the water and rinse the noodles with cold water. Rinse them until they are cooled. This light and refreshing noodle salad proves ramen is made for more than just soup.
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.
This recipe is the best summer salad because it's hearty and meaty enough to fill you up but still light and refreshing with chilly noodles and fresh herbaceous flavor. This dish combines a peanutty Thai-inspired sauce with the comfort of a cold noodle salad. The flavor of the finished dish keeps the shortcut sauce a secret. Crunchy ramen noodles and cabbage make this easy Asian ramen noodle salad with an addictive dressing an instant picnic and pot luck favorite. That is this Asian Ramen Noodle Salad.
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