Chewy noodles tossed with a gingery soy dressing are the perfect canvas for a medley of colorful toppings. This hassle-free dish comes together in 20 minutes for those weeknights when you need dinner, stat.
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Yields:
4 serving(s)
Total Time:
20 mins
Cal/Serv:
481
Ingredients
12oz.
dried ramen (four 3-oz. instant ramen; seasoning packets saved for another use; see Tip)
1/4c.
rice vinegar
3Tbsp.
soy sauce
2tsp.
sugar
1tsp.
toasted sesame oil
11/2tsp.
grated peeled fresh ginger
1/2
small Savoy cabbage, cored, shaved on a mandoline
1c.
grape tomatoes, halved
2
scallions, thinly sliced
6oz.
sliced deli ham, cut into strips
Furikake, for sprinkling
Directions
Step 1Cook ramen per package directions. Rinse under cold water to cool, then drain well.
Step 2In large bowl, whisk together vinegar, soy sauce, sugar, sesame oil, and ginger.
Step 3Add noodles to dressing and toss to coat. Divide noodles among bowls and top with cabbage, tomatoes, scallions, and ham. Serve immediately sprinkled with furikake if desired.
TIP: Don’t throw those seasoning packets away! Whisk them into sauces or marinades, add them to broth or white rice while cooking, or sprinkle them on popcorn.
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.