For the dressing:
¼ cup rice vinegar
¼ cup olive or vegetable oil
2 tablespoons white miso
1 ramen seasoning packet
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
For the salad:
2 packages Koyo Seaweed Ramen, seasoning packets reserved
1 medium cucumber, cut into thin ribbons with a vegetable peeler
1 large carrot, peeled and cut into thin ribbons with a vegetable peeler
1 large avocado, pitted and thinly sliced
½ cup toasted almonds, roughly chopped
- In a large bowl whisk together vinegar, oil, miso, ramen seasoning, sesame oil, and sesame seeds.
- In a large saucepan bring 2⅔ cups water to a boil. Add ramen noodles and cook, stirring occasionally, for 4 minutes. Drain well and rinse under cold water until completely cooled.
- Add noodles to dressing in bowl and toss to coat. Add cucumber and carrot and toss. Divide noodles between serving bowls and top with avocado slices and furikake.