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Ramen Salad with Shrimp and Scallions

Ramen Salad with Shrimp and Scallions

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

This is a delicious pared-down version of Japanese hiyashi chuka, or cold ramen noodles with various toppings. This recipe calls for seasoned rice vinegar, which is flavored with sugar and salt; it’s a three-in-one ingredient and a simple way to make a well-seasoned dressing. When shopping, look for non-instant dried ramen, sometimes called chukamen or chuka soba; the noodles may be either straight or curly. Additional options for topping the salad include shredded carrots, slivers of tomato and shredded lettuce.

Ingredients
  • 10

    ounces non-instant dried ramen noodles (see headnote)

  • ⅓

    cup low-sodium soy sauce

  • 2

    tablespoons seasoned rice vinegar

  • 2

    teaspoons toasted sesame oil, plus more to serve

  • 1

    pound cooked, peeled shrimp, cut into ½-inch pieces OR 2 cups cooked shredded chicken

  • 1

    bunch scallions, thinly sliced OR 1 small cucumber, halved lengthwise and thinly sliced OR both

  • Optional garnish: Toasted sesame seeds OR pickled ginger OR both

Cook the noodles in a large pot of boiling water until tender, then drain, rinse with cold water and drain again. In a large bowl, mix the soy, vinegar and sesame oil. Add the noodles and toss. Divide among 4 serving bowls, then top with shrimp and scallions. Drizzle each portion with additional sesame oil.

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