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Salad Ramen

['½ cup seasoned rice vinegar', '¼ cup extra-virgin olive oil', '¼ cup fresh lime juice', '¼ cup soy sauce', '2 Tbsp. toasted sesame seeds', '1 tsp. mild red pepper flakes (such as Aleppo-style or Maras)', '1 tsp. toasted sesame oil', '20 oz. fresh or 12 oz. dried ramen noodles', 'Kosher salt', '5-6 cups shredded or shaved vegetables (such as radishes', 'carrots', 'scallions', 'cabbage', 'lettuce', 'zucchini', 'and/or cucumbers)']

Whisk vinegar, olive oil, lime juice, soy sauce, sesame seeds, mild red pepper flakes, and sesame oil in a small bowl to combine. Set dressing aside.
Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cold water to stop the cooking. Transfer to a large bowl, add half of reserved dressing, and toss to coat.
Divide noodles among bowls. Top with vegetables and drizzle with remaining dressing.

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