½English cucumber, cut into 1/2-inch-thick matchsticks (about 2/3 cup)
1(8- x 8-inch) nori sheet, cut into 2- x 1/4-inch strips (about 1/4 cup)
¼cup thinly sliced scallions (about 2 small scallions)
Whisk together all ingredients in a small bowl until smooth and well combined. Set aside.
Cook ramen according to package directions (without seasoning packets). Transfer cooked noodles to a large bowl of ice water, and let stand until chilled, about 3 minutes. Drain noodles, and transfer to a large serving bowl or two individual bowls.
Arrange arugula, cabbage, corn, sugar snap peas, tomatoes, and cucumber evenly over noodles. Sprinkle evenly divided nori and scallions in the center of each bowl. Drizzle each noodle salad with 1/4 cup dressing. Serve with remaining dressing on the side.
