60 ml seasoned rice vinegar
2 tbsp. extra-virgin olive oil
2 tbsp. fresh lime juice
2 tbsp. soy sauce
1 tbsp. toasted sesame seeds
1/2 tsp. crushed red pepper flakes (preferably a seedless type, such as Aleppo-style or gochugaru)
1/2 tsp. toasted sesame oil
175g dried ramen noodles
Kosher salt
2–3 cups shredded or shaved vegetables, such as radishes, carrots, scallions, cabbage, lettuce, and/or cucumbers
Stir vinegar, oil, lime juice, soy sauce, sesame seeds, red pepper flakes, and sesame oil in a small bowl.
Cook noodles in a medium pot of boiling salted water, stirring occasionally, until just al dente. Drain and rinse under cold water to stop the cooking. Transfer to a medium bowl, then toss with half of dressing.
Divide noodles between bowls. Top with your choice of vegetables. Drizzle with remaining dressing.