Photo by Tam West
This ramen noodle dish with Mediterranean flavours is served cold so makes a great option for a hot day or to transport for a shared meal.
|200 g||Ramen noodles|
|1 drizzle||Olive oil|
|1 punnet||Cherry tomatoes, mixed colours, or use 2-3 heirloom tomatoes|
|1 clove||Crushed garlic, use 2 cloves if wished|
|½ tsp||Flaky sea salt|
|2 Tbsp||Apple cider vinegar, and a pour of olive oil|
|1||Courgette, thinly sliced|
|2||Baby cucumber, thinly sliced|
|1 pottle||Fresh mozzarella, torn, or use goat's cheese|
|1 Tbsp||Capers, chopped|
|1 small handful||Basil, torn|
- Add ramen noodles to boiling water and cook until al dente. Refresh and drain, toss with a good pour of olive oil, and chill.
- Cut cherry tomatoes in half (or 2-3 heirlooms into dice). Add to a bowl with 1-2 cloves of crushed garlic, ½ tsp each of sea salt flakes and sugar, apple cider vinegar and a pour of olive oil. Leave to macerate for 15 minutes.
- Toss courgette and cucumber through noodles along with tomatoes, torn pieces of mozzarella or goat’s cheese, capers and torn basil. Season.
More of Warren's chilled noodle dishes