Instant Ramen Salad - Noriko's Kitchen - Japanese Cooking 101

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a similar flavor profile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is more economical.

cilantro

💰Cheaper: parsley

Parsley provides a similar fresh flavor at a lower cost.

Break the instant ramen noodles into smaller pieces and place them in a large bowl.

Add shredded cabbage, julienned carrots, sliced cucumber, chopped green onions, diced bell pepper, and chopped cilantro to the bowl.

In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, black pepper, and chili flakes until well combined.

Pour the dressing over the noodle and vegetable mixture.

Toss everything together until the noodles and vegetables are evenly coated with the dressing.

Sprinkle sesame seeds on top before serving.

Cooking Techniques

Spice Level:

Allergens