Modern Ramen Salad with Sesame Soy Dressing

• 180 g Ramen noodles
• 150 g Edamame
• 1 medium Cucumber
• 1 large Carrot
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 2 tsp Maple syrup
• 15 g Ginger root, firm and fresh
• 1 tbsp Sesame oil
• 2 tsp Roasted sesame seeds
• 2 pieces Nori sheets

1. Bring a large pot of water to the boil. Cook the ramen noodles until just tender, then add the edamame for the final 1 minute to warm through. Drain in a colander and rinse well under cold running water until completely cool.
2. Shake the colander firmly to remove excess water, then tip the noodles and edamame into a mixing bowl. Slice the cucumber into thin matchsticks and peel the carrot into ribbons or fine strips, then add both to the bowl. Chill while you make the dressing so the salad stays crisp.
3. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, finely grated ginger and sesame oil until glossy. Pour over the salad and toss thoroughly so everything is evenly coated. Chill for 10 minutes for the flavours to settle.
4. Cut the nori sheets into thin strips with kitchen scissors. Divide the salad between bowls and finish with the nori and roasted sesame seeds. Serve cold.

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