When you’re craving cool, crunchy veggies but still love noodles.
we said, dreaming of several days of salad-ramen tastings while the recipe was perfected.
High summer is not a time for lengthy recipes, which is why this one uses a simple dressing of seasoned rice vinegar, lime juice, soy sauce, red pepper flakes, and sesame oil to coat both vegetablesnoodles in a bright, nutty sauce. Use whatever crunchy veggies you have around, from summer squash and scallions to carrots and cucumbers. Just make sure to shave or shred them for a bowl of perfect, saucy bites.
While this recipe will work fine with dried ramen noodles, we prefer fresh ramen for its wonderfully springy texture and light eggy flavor. If fresh ramen isn't available, frozen cooked udon and soba noodles will do the trick too. Whatever you do, try to avoid the ultra-processed instant ramen soup stuff.
Cook the noodles until just al dente, drain and rinse under cold water to stop the cooking, then toss with half the dressing in a medium bowl. Then divide the noodles between bowls, arrange your veggies on top, and drizzle on the remaining dressing. There's no chef-y technique or niche ingredient setting this recipe apart, which is exactly why we love it.
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