Salad Ramen

for the vegetables:

• 4 ounces spring greens
• ½ pint grape tomatoes halved
• 1 medium red bell pepper sliced into thin strips
• 4 ounces shredded carrot
• ½ of a large English cucumber
• 1 medium green zucchini sliced into matchsticks or coins
• ½ of a large red onion sliced thin
• 2 green onions chopped
• sweetcorn kernels cut from 2 large ears of sweetcorn

for the noodles:

• 12 ounces four 3-ounce packages dried ramen noodles - or 20 ounces fresh
• kosher salt to add to the boiling water when cooking the noodles (I usually throw in a generous tablespoon)

for the dressing:

• ½ cup seasoned rice vinegar
• ¼ cup extra-virgin olive oil
• ¼ cup freshly squeezed lime juice
• ¼ cup soy sauce
• 1 tablespoon toasted sesame seeds
• ¼ teaspoon red pepper flakes
• 1 teaspoon toasted sesame oil

to serve:

• freshly ground black pepper
• 4 Lime wedges