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Soy Ginger Ramen + Greens

By Alexandra V. Jones • February 20, 2015 • 0 Comments

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Author Notes: Inspired by Teppan-style Japanese steakhouse salad dressing, this salad is fast and easy and you will have leftover dressing to use later! This is also a great entree, just grill a fillet, tofu, or some chicken and top with a bit more dressing to make a full meal! Might even be tastier if made the night before and chilled! —Alexandra V. Jones

Serves 4-6

Dressing

1/2 cup Canola or mild tasting oil
1/4 cup soy sauce
1/4 cup seasoned rice vinegar (contains sugar and a few other things also called sushi vinegar)
1 1/2 inch piece, fresh ginger, peeled, chopped.
2 carrot, peeled, diced.
6 green onions, green and white parts, chopped.

Noodles and toppings

3 Bricks dried ramen (Top ramen style, throw out silver packets you won't need them)
2 cups spring mix or lettuce of choice chopped in bite sized pieces (Iceberg is delicious with this)
cracked pepper to taste.
1 tablespoon sesame seeds.

In a blender or processor, blend all the dressing ingredients until creamy. Makes two cups of dressing, you will have some left over, keeps well for up to two weeks in fridge.
2 cups spring mix or lettuce of choice, iceberg is even great. Cook noodles in boiling water for 2-3 minutes, drain. Put noodles in a large bowl and pour in half the dressing, add lettuce, combine gently. Top with sesame seeds and pepper.