8 June 2022

Roasted Tomato Ramen Salad

Name: Roasted Tomato Ramen Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 200g Tomato; 1tbsp Sesame oil; 1tbsp Soy sauce; 1tsp Caster sugar; 120g Egg noodles; 30g Coriander leaves; 1 Shallot; 1tsp Ginger paste; 1tbsp Rice vinegar; 1tsp Mirin; 2tsp Soy sauce; 2tsp Sesame oil; 1tbsp Olive oil; 1 Chilli; Salt & pepper; 1tbsp Sesame seeds; 1 Avocado

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!