Description
This easy ramen noodle salad offers a delightful crunch and fresh flavors, perfect for quick, vibrant weeknight meals. It’s a family-friendly dish that comes together quickly, ideal for busy times after activities.
Ingredients
- 2 (3 oz, 85 g) packages instant ramen noodles, seasoning packets discarded
- 10.5 oz (300 g) green cabbage, thinly shredded (or pre-shredded coleslaw mix)
- 5.3 oz (150 g) carrots, julienned or shredded
- 1 red bell pepper, cored, seeded, and thinly sliced
- 4 (2 oz, 60 g) scallions, thinly sliced, white and green parts separated
- 3.5 oz (100 g) fresh cilantro, roughly chopped, plus extra for garnish
- 10.5 oz (300 g) frozen corn kernels, thawed
- 1 tablespoon (15 mL) white miso paste
- 1 tablespoon (15 mL) fresh lime juice
- 1 teaspoon (5 mL) neutral oil, for corn (e.g., canola)
- 3.5 oz (100 g) shallots, thinly sliced into rings (or thinly sliced red onion)
- 0.5 cup (120 mL) neutral oil, for frying shallots
- 0.25 cup (60 mL) alcohol-free soy sauce or tamari
- 3 tablespoons (45 mL) rice vinegar
- 2 tablespoons (30 mL) neutral oil, for dressing (e.g., sunflower)
- 1 tablespoon (15 mL) dark sesame oil, plus extra for drizzle
- 1 tablespoon (15 mL) granulated sugar
- 2 teaspoons (10 mL) grated fresh ginger
- 1 teaspoon (5 mL) minced garlic
- 1 tablespoon (15 mL) toasted sesame seeds, for garnish
Instructions
- Prepare Ramen Noodles: Bring a medium pot of water to a rolling boil. Add the ramen noodles (discarding seasoning packets) and cook according to package directions until tender, typically 2-3 minutes. Drain thoroughly, then rinse with cold water to halt cooking and remove starch. Drain again and let cool completely.
- Prepare Miso-Lime Charred Corn: In a small bowl, whisk together the white miso paste, fresh lime juice, and 1 teaspoon neutral oil until smooth. Add the thawed corn kernels and toss to coat evenly. Heat a large skillet or cast-iron pan over medium-high heat until hot. Add the corn in a single layer and cook for 5-7 minutes, stirring occasionally, until the kernels are lightly charred and caramelized in spots. Remove from heat and set aside to cool.
- Prepare Crispy Shallots: Heat 0.5 cup neutral oil in a small saucepan over medium heat (approximately 340 F). Add the thinly sliced shallots and fry, stirring occasionally, for 5-8 minutes, until they turn golden brown and wonderfully crispy. Watch them closely, as they can burn quickly. Using a slotted spoon, transfer the crispy shallots to a paper towel-lined plate to drain, separating them gently.
- Make the Dressing: In a small bowl, whisk together the alcohol-free soy sauce or tamari, rice vinegar, 2 tablespoons neutral oil, 1 tablespoon dark sesame oil, granulated sugar, grated fresh ginger, and minced garlic. Whisk until the sugar is completely dissolved and the dressing looks well combined and slightly emulsified.
- Assemble the Salad: In a very large bowl, combine the cooled ramen noodles, shredded green cabbage, julienned carrots, thinly sliced red bell pepper, the white parts of the sliced scallions, and the roughly chopped cilantro. Add the cooled miso-lime charred corn to the mix. Pour the prepared dressing over these vibrant salad ingredients.
- Toss the Salad: Using tongs or your clean hands, gently toss all the ingredients until everything is thoroughly coated with the dressing. Ensure the noodles and vegetables are evenly distributed.
- Plate and Garnish: Plate the salad in wide, shallow bowls to show off the vibrant colors. Generously scatter the golden-brown crispy shallots, the green parts of the sliced scallions, and toasted sesame seeds over the top. Add extra fresh cilantro leaves strategically for bright green pops. Drizzle a small amount of dark sesame oil in a zig-zag pattern for a glossy finish and added aroma.
Notes
For convenience, use pre-shredded coleslaw mix instead of fresh cabbage. Watch shallots closely while frying as they can burn quickly. If serving gluten-free, use tamari instead of soy sauce.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop, Assembling, Frying, Charring
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (350 g)
- Calories: 400 calories
- Sugar: 12 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg