- DRESSING • 1 1/2 Tbsp. Honey • 1/4 C. Rice vinegar • 3 Tbsp. Sesame oil • 2 Tbsp. Soy sauce • 2 Tbsp. Sesame seeds • 2 Tbsp. Scallions (finely chopped) • 1/4 tsp. Kosher salt
- SALAD • 100 Grams can corn kernels • 240 Grams fresh ramen noodles • 1 Large egg (cooked and sliced into bite size pieces) • Handful bean sprouts • 1 C. Iceberg lettuce (shredded ) • 1 Large tomato (chopped)
In a mixing bowl, whisk in all the ingredients for the dressing and set aside.
Bring a pot of water to boil and cook the noodles until they are tender (about 1-3 minutes). Drain well and transfer to a bowl.
Pour the dressing on top of the noodles and toss until the noodles are evenly coated.
Add corn, bean sprouts and tomatoes to the bowl and toss well. Serve immediately.
This ramen noodle salad will keep refrigerated for up to 1-2 days.