Ramen Noodle Salad

Serves 1
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Directions

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