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Ramen Noodle Salad
Serves 1
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Ramen Noodle Salad
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Serves 1
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Directions
1
Cook ramen noodles according to package instructions.
2
Chop the red cabbage thinly.
3
Chop the red bell pepper into thin strips.
4
Chop the snap peas into thin strips.
5
Chop the carrots thinly.
6
Press fresh ginger into a mixing bowl.
7
Press garlic into the mixing bowl.
8
Add tahini to the mixing bowl.
9
Add soy sauce to the mixing bowl.
10
Add chili garlic sauce to the mixing bowl.
11
Add honey or vegan sweetener to the mixing bowl.
12
Add rice wine vinegar to the mixing bowl.
13
Whisk all the dressing ingredients together until well combined.
14
Pour the dressing over the cooked noodles and chopped vegetables in a large bowl.
15
Stir all ingredients together to combine.
16
Top with optional sesame seeds and chili flakes.
17
Add fresh cilantro for garnish.
18
Mix again until all ingredients are evenly coated.
19
Transfer 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 bowl
knives
mandoline slicer
small mixing bowl
measuring spoons
garlic press
serving 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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