Roasted Tomato Ramen Salad
A great Japanese-inspired recipe for the warmer days. This chilled ramen salad showcases tomatoes tossed in sesame oil, soy sauce and sugar, all roasted until juicy, then served with noodles, sesame seeds and a shallot and ginger dressing.
Substitute:
- No chilli? Use a pinch of chilli flakes instead.
- Vegan? Swap egg noodles for rice noodles.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
200 g Tomatoes (any)
1 tbsp Sesame oil
1 tbsp Soy sauce
1 tsp Caster sugar
120 g Egg noodles (or any)
30 g Coriander leaves (roughly chopped )
For the dressing:
1 Shallot (diced )
1 tsp Ginger paste
1 tbsp Rice vinegar
1 tsp Mirin
2 tsp Soy sauce
2 tsp Sesame oil
1 tbsp Olive oil
1 Chilli (sliced )
Salt & pepper
For serving:
1 tbsp Sesame seeds
1 Avocado (quartered )
Recipe:
- Preheat the oven to 180 C/160c fan/gas mark 4. Cut the tomatoes in half and place in a baking dish. Add the sesame oil, soy sauce and caster sugar. Toss to coat and bake for 15 minutes.
- Cook the noodles according to the packet instructions, then drain and rinse under cold water.
- Mix all the dressing ingredients together in a large bowl.
- Add the noodles, tomatoes and chopped coriander. Toss well to coat and season to taste with salt and pepper.
- Divide onto plates and serve with avocado and sesame seeds. Enjoy!
How to store
Store in the fridge for up to 3-4 days.
