Ingredients
- Red chilli 2
- SpinneysFOOD Bottled Drinking Water 80ml
- Japanese rice vinegar 3 tbsp
- Fresh lime juice 2 tbsp
- Soya sauce 2 tbsp
- Granulated sugar 3 tbsp
- Sesame oil 1 tsp
- Dried ramen noodles 170g
- SpinneysFOOD Organic Cucumber 1
- Daikon 100g
- Baby corn 150g
- Nori sheets 2
- SpinneysFOOD Organic Pak Choi 200g
- Pickled ginger 50g
- SpinneysFOOD Coriander 10g
- White sesame seeds ½ tsp
Nutrition (Per serving)
- Calories 325
- Fat 6g
- Saturates 1g
- Protein 8g
- Carbs 60g
- Sugars 16g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Chilled ramen noodle salad
Japanese 20 Mins Prep · 5 Mins Cook
- Finely chop one red chilli.
- To make the dressing, combine the water, rice vinegar, lime juice, soya sauce, sugar and sesame oil in a medium-sized bowl.
- Cook the noodles in a medium pot of boiling salted water, stirring occasionally, until just al dente. Immediately drain and plunge into ice water. Transfer to a medium-sized bowl. Toss with half of the dressing.
- Finely slice the cucumber and daikon. Halve the baby corn. Slice the nori sheets into strips. Finely slice the remaining red chilli. Separate the leaves of the pak choi.
- Divide the noodles between 4 bowls. Top with the sliced cucumber, daikon, baby corn, nori sheets, chilli, pak choi, pickled ginger, coriander and sesame seeds.
- Drizzle with remaining dressing and serve.