Cold Ramen Salad

September 14, 2018

Cold Ramen Salad

Sara Jones, Tucson CSA


• Two packs ramen noodles
• 1 large tomato or two smaller tomatoes
• About 2 cups matchstick-cut cucumber slices
• 1 package extra firm tofu, leftover chicken and/or hard boiled eggs, cubed

• 1/3 cup broth or water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar or white wine vinegar
• 1-4 teaspoons sugar, to taste, if desired
• About 1 inch fresh ginger, grated
• 2 teaspoons toasted sesame oil
• 1 tablespoon oil
• Sprout to garnish (optional)


1) Mix dressing ingredients together and set aside.
2) Cook noodles just until al dente then drain and rinse well. Toss noodles immediately with about 1⁄4 of sauce mixture and allow to cool to room temperature.
3) Serve noodles in individual bowls topped with tomatoes, cucumber and tofu, eggs or chicken adding more dressing as needed.
4) Garnish with sprouts and toasted sesame seeds if desired.

One Response to “Cold Ramen Salad”

  1. Sarah Says:

    DELISH! Thank you so much. I substituted Allspice for the ginger as I didn’t have any. Also added toasted sesame seeds. Only used 1/2 tsp sugar. The eggs are a great addition.

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