Brooke's Chilled Ramen Noodle Salad

Ingredients

• instant ramen noodles (Cooked until chewy; the source does not specify a quantity or seasoning packet usage.)
• water (For boiling the ramen noodles.)
• salt (Added to the boiling water; amount unspecified.)
• white miso (For the vinaigrette.)
• honey (For sweetening the vinaigrette.)
• fresh garlic (Grated into the vinaigrette.)
• rice wine vinegar (For the vinaigrette.)
• soy sauce (For the vinaigrette.)
• sesame oil (Used in the vinaigrette and also tossed with the drained noodles to prevent sticking; amount unspecified.)
• toasted sesame seeds (Added to the vinaigrette and used again as a topping; amount unspecified.)
• cucumber (Julienned.)
• carrots (Cut into the same julienne formation as the cucumber.)
• Fresno chilies (Amount and preparation unspecified.)
• scallions (Sliced on the bias.)
• cilantro (Fresh herb; amount unspecified.)
• basil (Fresh herb; amount unspecified.)
• mint (Fresh herb; amount unspecified.)
• peanuts (Chopped, for topping.)
• fried garlic (For topping.)

Steps

1. 1

   Bring a pot of water to a boil and salt the water.

2. 2

   Add the instant ramen noodles to the boiling water and cook for about 3 to 4 minutes, until they are pleasantly chewy.

3. 3

   While the noodles cook, prepare the miso vinaigrette by combining the white miso, honey, grated fresh garlic, rice wine vinegar, soy sauce, sesame oil, and toasted sesame seeds. Set the vinaigrette aside until the salad is ready to dress.

4. 4

   Drain the cooked noodles thoroughly. Toss them with sesame oil so they do not stick together.

5. 5

   Place the sesame-oil-coated noodles in the refrigerator and chill them.

6. 6

   Combine the julienned cucumber, julienned carrots, Fresno chilies, bias-sliced scallions, cilantro, basil, and mint in a large bowl. Toss the vegetables and herbs together.

7. 7

   Add the chilled ramen noodles to the vegetables and herbs.

8. 8

   Pour the miso vinaigrette over the noodle and vegetable mixture, making sure it reaches the bottom of the bowl. Gently toss until the noodles are coated, taking care not to break them.

9. 9

   Taste the salad and adjust only if needed; the source describes the finished dressing as savory and salty from the miso, balanced by vinegar and honey.

10. 10

    Build the salad from the bottom up by transferring a couple of tongfuls of noodles and vegetables into a serving bowl so the mixture stands up.

11. 11

    Top with the chopped peanuts, additional toasted sesame seeds, and fried garlic. Serve family-style.

Notes

The source provides no ingredient quantities, ramen package size, exact chilling time, or serving size; these details should be supplied before preparing the recipe precisely. The transcript emphasizes keeping the noodles chewy and tossing gently so they remain intact.

Nutrition per serving

• salad
• main
• vegetarian
• chilled
• no-cook assembly
• Asian-inspired
• spicy
• family-style