Ramen Noodle Salad
Serves 1
Directions
- 1Cook ramen noodles according to package instructions.
- 2Chop the red cabbage thinly.
- 3Chop the red bell pepper into thin strips.
- 4Chop the snap peas into thin strips.
- 5Chop the carrots thinly.
- 6Press fresh ginger into a mixing bowl.
- 7Press garlic into the mixing bowl.
- 8Add tahini to the mixing bowl.
- 9Add soy sauce to the mixing bowl.
- 10Add chili garlic sauce to the mixing bowl.
- 11Add honey or vegan sweetener to the mixing bowl.
- 12Add rice wine vinegar to the mixing bowl.
- 13Whisk all the dressing ingredients together until well combined.
- 14Pour the dressing over the cooked noodles and chopped vegetables in a large bowl.
- 15Stir all ingredients together to combine.
- 16Top with optional sesame seeds and chili flakes.
- 17Add fresh cilantro for garnish.
- 18Mix again until all ingredients are evenly coated.
- 19Transfer the salad into serving containers for meal prep.
Ingredients
- 2 packages ramen noodles
- 0.25 small red cabbage
- 1 whole carrots
- 1 whole red bell pepper
- 8 oz can water chestnuts
- 0.5 lb snap peas
- 0.75 cup tahini
- 6 tbsp light soy sauce
- 2.5 tbsp honey/vegan sweetener
- 1.5 tbsp Chili Garlic Sauce
- 1 whole Garlic Cloves
- 0.75 tbsp grated ginger
- 1.25 tsp rice wine vinegar
- sesame seeds
- chili flakes
- cilantro
Equipment
large wooden bowlknivesmandoline slicersmall mixing bowlmeasuring spoonsgarlic pressserving bowl
Tips
- Cut veggies very thinly into long vertical strips to match the noodle shape, making it easier to eat.
- The salad tastes even better the day after as the ingredients soak in the marinade's flavors.
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