Photo: Korea Ministry of Food and Drug Safety
South KoreaYuja Salad Ramyeon
유자샐러드라면
Main dish · Boiled
MainsCourse
308kcal · per serving
Not spicySpice
🌱 Vegan
Recipe
Yuja Salad Ramyeon
Not spicyVeganContains: gluten
Ingredients Tap an ingredient to check it off
Servings1
- ramyeon noodles라면(55g)55 g
- lettuce양상추(40g)40 g
- kale케일(5g)5 g
- bell pepper파프리카(20g)20 g
- vitamin greens (vitamin namul)비타민(5g)5 g
- Yuja dressing: vinegar유자드레싱 식초(2g)2 g
- lemon juice레몬즙(5g)5 g
- yuja marmalade (yuja-cheong, citron syrup)유자청(15g)15 g
- olive oil올리브유(1g)1 g
Nutrition per serving
308kcal
26.6gCarbs
3.14gProtein
4.86gFat
145mgSodium
Steps
Translated from the Korean original. Amounts are as in the original recipe.
- Blanch the ramyeon noodles in boiling water (600g).
- Rinse the noodles in cold water and drain.
- Thinly julienne the lettuce, kale and bell pepper, and cut the vitamin greens into bite-size pieces.
- Mix the yuja dressing well, then toss with the ramyeon noodles and vegetables to finish.
💡 TipA large amount of water is boiled for blanching the noodles so the sodium is drawn out thoroughly. Lots of vegetables are added and only half the noodles are used, which also cuts the sodium in half, reducing intake.
Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.
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