Salad Ramen

for the vegetables:

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

for the noodles:

• 12 ounces dried ramen noodles four 3-ounce packages, 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 lime juice freshly squeezed
• ¼ cup soy sauce
• 1 tablespoon sesame seeds toasted
• ¼ teaspoon red pepper flakes
• 1 teaspoon sesame oil toasted

to serve:

• black pepper freshly ground
• 4 lime wedges