This article is written by a student writer from the Spoon University at PSU chapter.
On the stove, in the microwave, maybe in a coffee pot… Yeah, you’ve made ramen plenty of ways before, but have you ever eaten it raw? My guess is probably not.
This simple salad uses uncooked ramen as its star ingredient, and I promise it’s so much better than it sounds. This salad can be enjoyed two ways: fresh, for a nice crunchy salad, or the following day, which allows the ramen to soak up the delicious dressing.