A tasty sauce is the key to a great noodle dish. While this soy vinaigrette is meant for cold noodle dishes (specifically cold ramen), it’s a super quick way to turn a bowl of any noodles and veggies you may have left over into a delicious, filling meal.
Chef Richie Nakano shares his soy vinaigrette recipe for cold ramen, but you can use it for most types of Asian noodles. You won’t need much: soy sauce, vinegar, sesame oil, and some fresh garlic and ginger. You probably have most of the ingredients in your pantry already, and you can see how it’s done exactly in the video above, or at the link below.
Toss everything into a blender, then strain out the ginger and garlic bits. Pour over your cooked noodles, veggies, meat, and whatever other toppings you want. If all you have is leftover noodles, this is good for that too. If you want to make noodles to go with it, just make sure you chill your noodles in an ice bath after cooking them to al dente (this stops the cooking process and cools them down just enough for the dish,) but before adding them to everything else.
Cold Ramen [Munchies]