Summer Ramen Salad

When we went to LA last July, we had this awesome Ramen Salad at Daikokuya. After seeing the Summer Soba by Cate of Cate’s World Kitchen, I decided to create this on my own (Ramen Salad). It is refreshing and tangy, wonderful for a hot summer day!

Summer Ramen Salad

*500g Raw Ramen (or any kind of noodles…I couldn’t find ramen, so I bought these Korean noodles intended for Ja Jang Myun)
–> Cook noodles according to package instructions. Rinse clean under cold water (you want the noodles to be cold) and drain. You can toss this in sesame oil to prevent the noodles from sticking to each other.
*1 Cucumber, peeled and cut into thick sticks (think thick fries)
*4 Eggs & 2 tsp Mirin
–> Mix eggs and Mirin thoroughly. Pan fry eggs until cooked. Cut eggs into strips.
*Ham (or any kind of cooked meat), cut into strips
*Toasted Seaweed Strips
*Toasted Sesame
1/4-3/8 Cup Sugar
1/4 Cup Water
1/4 Cup Soy Sauce
1/8 Cup Mirin
1/8 Cup White Vinegar
1/8 Cup Sesame Oil
1/4 Cup Mayonnaise
–> Mix all dressing ingredients together.
1. Place half of the noodles in the middle of a large plate. You want this piled like a little hill.
2. Cover different “sides” of the noodle hill with the ingredients.
3. Drizzle with dressing and serve.


2 thoughts on “Summer Ramen Salad

  1. This is my all time favorite! 🙂 I made this following Debbie’s recipe and substituted the ham with some Japanese Chashu and it was delish! Tonight is going to be the third time I am eating this dish in a week!

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