Tsukemen Salad

Ingredients: 1 serving

  • 8oz store-bought ramen noodles, prepared according to the package directions
  • 3oz. store-bought chashu pork slices or rotisserie chicken slices
  • 1 small tomato, sliced
  • 1oz. bean sprouts
  • 1oz. spinach
  • ½ soft-boiled egg
  • 2 tsp. sesame oil
  • 3oz. Kewpie Deep-Roasted Sesame Dressing
  • grated garlic, chili paste
  • green onion slices, optional


  1. In a small pot, boil water and cook the bean sprouts for a minute. Drain and rinse with cold water. Set aside.
  2. In another small pot, boil water and blanch the spinach. Drain and rinse with cold water. Set aside.
  3. Toss the cooked noodles with sesame oil in a serving bowl. Assemble the salad by layering the vegetables, egg, and chashu over the noodles. Serve with the dressing, topped with optional green onions, garlic, and chili paste.
Kewpie Deep-Roasted Sesame Dressing (12oz)