Name: Salad Ramen
Yield: 2 servings
Ingredients: ¼ cup seasoned rice vinegar; 2 Tbsp. extra-virgin olive oil; 2 Tbsp. fresh lime juice; 2 Tbsp. soy sauce; 1 Tbsp. toasted sesame seeds; ½ tsp. crushed red pepper flakes (preferably a seedless type, such as Aleppo-style or gochugaru); ½ tsp. toasted sesame oil; 10 oz. fresh or 6 oz. dried ramen noodles; Kosher salt; 2–3 cups shredded or shaved vegetables, such as summer squash, radishes, carrots, scallions, cabbage, lettuce, and/or cucumbers

A brightly colored noodle salad with sliced purple cabbage red radishes watercress cucumbers yellow beans and carrots.

Photo by Chelsie Craig, Food Styling by Kat Boytsova

When Brunette wine bar in upstate NY posted a photo of their hiyashi chuka and captioned it, “This ramen is basically a salad,” we were instantly hooked on the idea of what a cold noodle salad dish could be.

Recipe notes