Summer salad ramen

Ingredients

• 2 tbs soy sauce
• 2 tbs rice vinegar
• 1.5 tbs mirin
• 1 tbs sake
• 2 tsp sesame oil
• Hakubaku ramen noodles
• 4-5 cherry tomatoes, finely sliced
• 1 baby cucumber, sliced into matchsticks
• 2 cos lettuce leaves, finely sliced (chiffonade)
• 100-150g roast chicken

Method

1. Combine soy sauce, rice vinegar, sake and mirin in a small pan and bring to the boil, then take off the heat and set aside to cool. Stir in sesame oil once mixture is cool. You can put dressing in a container to store leftover sauce for later.
2. Cook 1 bunch ramen noodles according to packet instructions.
3. Combine noodles, tomato, cucumber and lettuce in a bowl and spoon over sauce to coat ingredients and mix.
4. Add chicken and serve.
5. Substitutes:- Roast chicken can be substituted for boiled eggs, omelette, grilled beef, grilled pork, or tofu. - This recipe serves one - you can make extra serves and keep in the fridge overnight for an easy lunch. - For an extra kick add sliced spring onions with the other vegetables. You can add minced garlic or chilli to the sauce after adding the sesame oil.

Product used in recipe

• Hakubaku - Organic Ramen Noodle