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 information
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
Need to make a substitution?
Preparation
Step 1
Stir vinegar, oil, lime juice, soy sauce, sesame seeds, red pepper flakes, and sesame oil in a small bowl.
Step 2
Cook noodles in a medium pot of boiling salted water, stirring occasionally, until just al dente. Drain and rinse under cold water to stop the cooking. Transfer to a medium bowl, then toss with half of dressing.
Step 3
Divide noodles between bowls. Top with your choice of vegetables. Drizzle with remaining dressing.