Instant Ramen Salad short - Japanese Cooking 101

Name: Instant Ramen Salad short - Japanese Cooking 101
Total time: 25 min
Ingredients: 2 Egg; 1 cup Bean sprout; 1 Cucumber; 12 Cherry tomato; 1 tbsp Dried Wakame seaweed; 4 packets Instant ramen; 2 tbsp Japanese mayonnaise; 2 tbsp Sesame seed, ground

By Japanese Cooking 101 · 25 min

Ingredients

Egg2
Bean sprout1 cup
Cucumber1
Cherry tomato12
Dried Wakame seaweed1 tbsp
Instant ramen4 packets
Japanese mayonnaise2 tbsp
Sesame seed · ground2 tbsp

Instructions

Boil the eggs for 6 minutes for soft-boiled eggs, then cool them in water, peel and halve.
Blanch the bean sprouts. Cut the cucumber into matchsticks and halve the cherry tomatoes. Soak the dried wakame for 5 to 10 minutes, squeeze out the water, then chill all the ingredients.
Boil the instant noodles for 3 minutes and drain. Rinse under running water, then chill with ice.
Combine all the dressing ingredients in a bowl to make the sesame dressing.
Plate the chilled noodles, vegetables and halved eggs, then drizzle the dressing over the top.

Summarized from Japanese Cooking 101's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Egg Tomato Cucumber Cherry tomato Bean sprout

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app