Ramen Noodle Salad

Cooked Ramen Noodle Salad

Cooked remen noodles create a taste, easy salad when mixed with
such as sweet napa cabbage, juicy corn kernels, crunchy cucumber, and vibrant cherry tomatoes. Tossed in a tangy and spicy sesame dressing, this easy 30-minute dish is both flavorful and satisfying. The mix of vegetables provides a delightful textural contrast to the bouncy noodles, while the dressing strikes the right balance of acidity and heat. To easily cut the nori sheet into thin strips, use a pair of scissors instead of a knife. To make ahead: Store the dressing in an airtight container in the refrigerator for up to three days.
Ingredients:
Dressing

3 tablespoons rice vinegar
3 tablespoons soy sauce
3 tablespoons tahini
2 tablespoons toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon sriracha chile sauce
1 teaspoon grated fresh ginger (about 1[1/2-inch] piece)
1/4 teaspoon grated garlic

Salad
2 (3.7-ounce) packages instant ramen noodles, seasoning packets discarded
1 cup baby arugula
1 cup thinly sliced napa cabbage
2/3 cup fresh corn kernels (from 1 largeear)
2/3 cup thinly sliced sugar snap peas
2/3 cup cherry tomatoes, halved
1/2 English cucumber, cut into 1/2-inch-thick matchsticks (about 2/3 cup)
1 (8- x 8-inch) nori sheet, cut into 2- x 1/4-inch strips (about 1/4 cup)
1/4 cup thinly sliced scallions (about 2small scallions)

Directions
Make the dressing 

Whisk together all ingredients in a small bowl until smooth and well combined. Set aside.

Make the salad
Cook ramen according to package directions (without seasoning packets). Transfer cooked noodles to a large bowl of ice water, and let stand until chilled, about 3 minutes. Drain noodles, and transfer to a large serving bowl or two individual bowls.

Arrange arugula, cabbage, corn, sugar snap peas, tomatoes, and cucumber evenly over noodles. Sprinkle evenly divided nori and scallions in the center of each bowl. Drizzle each noodle salad with 1/4 cup dressing. Serve with remaining dressing on the side.