Description
Make a double batch of this simple noodle salad for a crowd-pleasing meal.
Ingredients
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 3 tablespoons tahini
- 2 tablespoons toasted sesame oil
- 1 tablespoon granulated sugar
- 1 tablespoon sriracha chile sauce
- 1 teaspoon grated fresh ginger (about 1 [1/2-inch] piece)
- 1/4 teaspoon grated garlic
- 2 (3.7-ounce) packages instant ramen noodles, seasoning packets discarded
- 1 cup baby arugula
- 1 cup thinly sliced napa cabbage
- 2/3 cup fresh corn kernels (from 1 large ear)
- 2/3 cup thinkly sliced sugar snap peas
- 2/3 cup cherry tomatoes, halved
- 1/2 english cucumber, cut into 1/2-inch-thick matchsticks (about 2/3 cup)
- 1 (8- x 8-inch) nori sheet, cut into 2- x 1/4-inch strips (about 1/4 cup)
- 1/4 cup thinly sliced scallions (about 2 small scallions)
Directions
- Whisk together all ingredients in a small bowl until smooth and well combined. Set aside.
- Cook ramen according to package directions (without seasoning packets). Transfer cooked noodles to a large bowl of ice water, and let stand until chilled, about 3 minutes. Drain noodles, and transfer to a large serving bowl or two individual bowls.
- Arrange arugula, cabbage, corn, sugar snap peas, tomatoes, and cucumber evenly over noodles. Sprinkle evenly divided nori and scallions in the center of each bowl. Drizzle each noodle salad with 1/4 cup dressing. Serve with remaining dressing on the side.
