Easy Japanese Ramen Salad Recipe | Chef JA Cooks

Tear the lettuce.

Slice the cucumber into thin strips.

Cut the tomatoes and boiled eggs into bite-sized pieces.

Drain the canned corn.

Bring water to a boil in a pot.

Cook the ramen noodles according to the package instructions.

Drain the noodles.

Combine all the dressing ingredients in a small bottle.

Secure the lid and shake to blend.

Place the cooked ramen noodles on a plate, arrange the toppings, and serve with the dressing.

Equipment Needed

Spice Level:

Dietary