Summer Ramen Noodle Salad
Summer Ramen Noodle Salad! You've gotta try this vegan salad filled with ramen noodles, green beans, tomatoes, cucumbers, corn and a ponzu sauce.
Ingredients
- 12 ounces fresh ramen noodles, see notes
- 8 ounces. fresh green beans
- 1 teaspoon olive oil
- 2 ears fresh corn, kernels removed
- 1 tablespoon fresh minced ginger
- 1 scallion, sliced
- 2 Persian cucumbers, or other thin-skinned cucumbers, sliced
- 1/2 pound cherry tomatoes, halved
- 1/4 cup ponzu sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons toasted sesame oil
- sesame seeds, for garnish
- sliced scallions, for garnish
Instructions
- Bring a large pot of water to a boil. Add the ramen and cook according to package directions. Drain and rinse with cold water; set aside.
- While the noodles are cooking, steam the green beans. I buy the fresh green beans from Trader Joe's that can steam in the microwave. Alternatively, steam on the stove or in a microwave. Set aside.
- Heat the olive oil in a medium skillet over medium heat. Add the fresh corn kernels, ginger and scallions. Cook until corn is just softened, then set aside.
- Whisk together the ponzu, rice wine vinegar and sesame oil. Toss noodles with 1/2 of the sauce and divide among 4 bowls. Top with green beans, cooked corn, cucumbers and tomatoes. Drizzle with remaining sauce and garnish with sesame seeds and scallions.
Notes
I use fresh ramen noodles for this as I think they taste best, but most brands contain egg. For the vegan version, if you can't find fresh egg-free noodles, then substitute dried.
Nutrition
Serving: 1bowlCalories: 484kcalCarbohydrates: 63gProtein: 11gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 2078mgPotassium: 454mgFiber: 4gSugar: 5gVitamin A: 739IUVitamin C: 22mgCalcium: 60mgIron: 5mg