This is such an easy and tasty vegetarian side or meal. Soft cold ramen noodles, topped with crunchy fresh vegetables and herbs, tossed in a simple, Asian flavor packed dressing, yes please! This was a perfect lunch but could definitely be a side dish with your favorite protein or soup, such as Tom Yum Gai. There are alot of options for veggies that would be great here, so use what you love.
Here are a few other suggestions for pairing:
1. The first step is to cook the ramen noodles (2 cakes) according to the package. I prefer Lotus Foods Millet and Brown Rice Ramen for added nutrition. Ramen cooks very quickly, in just a few minutes, so make sure to keep an eye on it. You want the noodles soft, but not totally limp, as the ramen will also be absorbing the dressing. Once cooked, rinse with cold water and let cool.
2. The next step is to make the dressing. Add all ingredients to a small bowl and whisk together.
Dressing:
2 tablespoon soy sauce ( I use low sodium)
2 tablespoons rice vinegar
1 tsp sesame oil
If you like spice, you can also add a tablespoon of chili garlic sauce, or chili oil
3, Prepare your fresh vegetables, green onions, and cilantro. Again, there are many of options here, I used mushrooms and baby bell peppers, but steamed edamame, baby corn, zucchini, would all be delicious.
4-5 mushrooms sliced
3 baby bells in strips
2 green onions
1 small handful chopped cilantro
4. Assemble the salad. Once the noodles are cooled (you can also put in the fridge to cool faster), it is time to assemble the salad. Add the prepared vegetables, green onions and cilantro to the cooled ramen, and add the dressing on top and toss- that's it!
I love adding a bit (or a lot) of spice to this dish. I add either chili garlic sauce, or a bit of chili oil to the bowl when serving. If you like spice, you can also add either to the dressing and/or add fresh chilies in the salad.
Nutritional Notes:
Rice Vinegar: Rice Vinegar: Is it Good for You? Pros and Cons, Nutrition Information, and More (webmd.com)
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