Name: Ramen Noodle Salad
Ingredients: 3 tablespoons rice vinegar; 3 tablespoons soy sauce; 3 tablespoons tahini; 2 tablespoons toasted sesame oil; 1 tablespoon granulated sugar; 1 tablespoon sriracha chile sauce; 1 teaspoon grated fresh ginger (about 1 [1/2-inch] piece); 1/4 teaspoon grated garlic; 2 (3.7-ounce) packages instant ramen noodles, seasoning packets discarded; 1 cup baby arugula; 1 cup thinly sliced napa cabbage; 2/3 cup fresh corn kernels (from 1 large ear); 2/3 cup thinly sliced sugar snap peas; 2/3 cup cherry tomatoes, halved; 1/2 English cucumber, cut into 1/2-inch-thick matchsticks (about 2/3 cup); 1 (8- x 8-inch) nori sheet, cut into 2- x 1/4-inch strips (about 1/4 cup); 1/4 cup thinly sliced scallions (about 2 small scallions)

Ingredients

3 tablespoons rice vinegar
3 tablespoons soy sauce
3 tablespoons tahini
2 tablespoons toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon sriracha chile sauce
1 teaspoon grated fresh ginger (about 1 [1/2-inch] piece)
1/4 teaspoon grated garlic
2 (3.7-ounce) packages instant ramen noodles, seasoning packets discarded
1 cup baby arugula
1 cup thinly sliced napa cabbage
2/3 cup fresh corn kernels (from 1 large ear)
2/3 cup thinly sliced sugar snap peas
2/3 cup cherry tomatoes, halved
1/2 English cucumber, cut into 1/2-inch-thick matchsticks (about 2/3 cup)
1 (8- x 8-inch) nori sheet, cut into 2- x 1/4-inch strips (about 1/4 cup)
1/4 cup thinly sliced scallions (about 2 small scallions)

Steps

Make the dressing: Whisk together all ingredients in a small bowl until smooth and well combined. Set aside.
Make the salad: Cook ramen according to package directions (without seasoning packets). Transfer cooked noodles to a large bowl of ice water and let stand until chilled, about 3 minutes. Drain noodles and transfer to a large serving bowl or two individual bowls.
Arrange arugula, cabbage, corn, sugar snap peas, tomatoes, and cucumber evenly over noodles. Sprinkle evenly divided nori and scallions in the center of each bowl. Drizzle each noodle salad with 1/4 cup dressing. Serve with remaining dressing on the side.