Ramen Noodle Salad with Cilantro-Ginger Pesto
Prep time
Cook time
Total time
Serves: 2
  • About 2 tablespoons very thinly sliced red onion
  • 3 tablespoons ginger, peeled and coarsely chopped
  • 1 garlic clove, peeled
  • 3 tablespoons sesame seeds
  • Salt
  • 1 small bunch cilantro, stems and leaves, washed well and dried
  • ⅓ cup neutral oil, like grape seed
  • Juice from ½ a lime, about 1 tablespoon
  • ¼ teaspoon soy sauce
  • 10 ounces fresh ramen noodles
  1. Put the sliced onions in a small bowl and cover with cold water. Set aside for about 30 minutes, while you make the rest of the meal. Bring a large pot of water to boil.
  2. In a mini food processor, combine the ginger, garlic, sesame seeds and ½ teaspoon salt and pulse until finely ground. Add the cilantro, then pulse again. Add the oil, lime juice, and soy sauce, then pulse again to form a sauce-like paste. Taste for seasonings, adding more salt or lime juice as needed.
  3. Cook the ramen in unsalted boiling water according to package directions, about 3 to 4 minutes. Drain well.  You can run cold water over the noodles if you want them truly cold; I usually just serve them warm. Transfer the drained noodles back to the pot or to a large bowl. Toss with the pesto sauce, adding a little more oil to thin if needed. Drain the red onions and toss those in. Serve at room temp.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2015/05/ramen-noodle-salad-with-cilantro-ginger-pesto.html