Food Forum
Vol. 32 No. 4  January 2019

MORE ABOUT JAPANESE COOKING

TRADITIONAL RECIPE

RAMEN SALAD

Ingredients

Green onion
Serves 4

181 kcal Protein 4.9 g Fat 8.0 g (per serving)

  • 120 g / 4 oz. fresh ramen noodles*
  • 4 lettuce leaves
  • 4 cherry tomatoes
  • 1/2 bunch watercress
  • 4 coriander sprigs
  • 4 sticks imitation crabmeat
Dressing
  • 2 T mayonnaise
  • 1 1/2 T surigoma ground white sesame
  • 1/2 T granulated sugar
  • 2 t sesame oil
  • 2 T Kikkoman Soy Sauce
  • 1 T vinegar
  • 4 T water

Directions

  1. Prepare noodles as per package instructions. Drain and rinse the noodles with running water, and then drain again. Cut the noodles into 7-8 cm / 2.5-3 in. lengths. Set aside.
  2. Tear the lettuce into bite-sized pieces. Cut the cherry tomatoes in half. Pick off the tender portions of the watercress and coriander. Tear the imitation crab sticks into bite-sized pieces.
  3. Mix the dressing ingredients together.
  4. Place the cooked noodles in a serving bowl. Add the lettuce, tomatoes, watercress, coriander and imitation crabmeat.
  5. Just before serving, pour desired amount of the dressing over the salad.

* If unavailable, thin udon noodles or pasta may be substituted.

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml

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