Ramen Salad

Plate of ramen noodles with colorful vegetable toppings


  • 1pkg. Sun Ramen Noodles
  • Torn lettuce
  • Sliced carrots
  • Sliced cucumber
  • Bean sprouts (to taste)
  • Tomato (to taste)
  • Diced onion (to taste)
  • Sliced tuna
  • Sliced ham
  • 1 tbsp. white sesame seeds
  • Nori rice (optional)

For Seasoning

  • 1½ tbsp. sesame oil
  • 1 tsp. Toban-Jan sauce
  • ½ tbsp. vinegar
  • 1 tsp. chili oil


  1. Bring bean sprouts a quick boil.
  2. Tear lettuce by hand. Cut thin slices of ham and other vegetables.
  3. Cook the ramen, drain, and rinse in cold water. Sprinkle a little sesame oil over them.
  4. Put the ball of ramen noodles in a mixing bowl with vegetables, tuna and sesame seeds. Stir in seasoning.
  5. Place the salad on a serving dish and sprinkle with a little element of nori rice with green tea to taste.