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Cold Ramen Salad with Creamy Sesame Sauce
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Cold Ramen Salad with Creamy Sesame Sauce

duration

20 minutes

Servings
1
Ingredients
  • 1 pack fresh Chinese egg noodles
  • 3 sashimi-grade boiled shrimp
  • ½ of a hard-boiled egg
  • ¼ of an avocado, thinly sliced
  • 1 cherry tomato, halved
  • ¼ of a Japanese cucumber, julienned
  • A few leaves of green leaf lettuce
  • 1 tbsp. J-Basket sesame oil
  • WelPac roasted white sesame seeds for topping
  • Spicy chili oil for topping

Kingoma Sauce:

  • 4 Tbsp. Kenko creamy kingoma dressing
  • ½ Tbsp. 4x-concentrated mentsuyu
  • 1 Tbsp. water
Directions
  1. Mix  together the Kingoma Sauce ingredients and set aside. (If the Kingoma dressing was not chilled before use, place the sauce in the refrigerator to  chill for 30 minutes.)
  2. Chill serving dish in the refrigerator.
  3. Boil the Chinese noodles according to package directions, then chill in cold  water. Drain and drizzle with sesame oil.
  4. Plate noodles on chilled serving dish with shrimp, boiled egg, avocado, cherry  tomato, cucumbers, and lettuce.
  5. Pour Kingoma Sauce on the noodles and sprinkle with white sesame seeds. Drizzle on  chili oil to taste.
Dish Type / Ethnic Cuisine
Main Dish
,
Japanese