Dumpling Tomato Ramen Salad Published: September 19, 2024 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Dumpling Tomato Ramen Salad 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Servings: 1 1 packet immi ramen 5 cherry tomatoes, halved 5 frozen mini dumplings ½ garlic clove, grated 1 ½ tbsp chili crisp 1 tbsp rice vinegar ½ tbsp soy sauce 1 tsp honey Toppings: basil, green onion and fried shallots Kosher salt and black pepper, to taste Neutral oil Cook Mode Prevent your screen from going dark Instructions In a medium mixing bowl, add the tomatoes, garlic, a few torn basil leaves, and a pinch of salt and black pepper. Toss to combine and set aside. In a small mixing bowl, whisk together the chili crisp, rice vinegar, soy sauce and honey. Bring a pot of water to a boil. Cook the ramen noodles according to package instructions, drain and rinse under cold water. Set aside. Heat a frying pan over medium heat. Add 1 tbsp of oil and cook dumplings until browned on each side and fully cooked through. Add the drained immi noodles and dumplings to the tomatoes in the medium mixing bowl. Drizzle the chili crisp vinaigrette and toss gently to combine. To serve, top with green onion, fried shallots and more chili crisp vinaigrette, and enjoy!