Ramen noodles that cook in four minutes accompanied by a delicious dressing and fresh raw vegetables. Welcome the spring!
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 6 ounces, weight Ramen noodles, cooked according to package directions and rinsed with cold water
- 2 cups Thinly sliced cabbage
- 1 whole Red bell pepper, thinly sliced
- 2 whole Green onions, sliced
- 1 whole Carrot, cut into matchsticks
- ½ cups Almonds, toasted and chopped
- 2 tablespoons Roasted sesame seeds
- 3 tablespoons Soya sauce
- 1 tbsp Sesame oil
- 3 tablespoons Sweet chili sauce
- 2 tablespoons rice vinegar
Preparation
In a large bowl, add the cooked ramen, vegetables, almonds and sesame seeds.
In a separate small bowl, whisk together soy sauce, sesame oil, sweet chili sauce and rice vinegar. Taste and add more of any ingredient according to your preference.
Water about half of the dressing above the bowl with the noodles. Toss the salad with tongs to distribute the vegetables and dressing. Taste and add dressing if you want.
Serve immediately. Enjoy!
Remarks:
1. Some ramen noodles disintegrate quickly after cooking. Feel free to substitute any noodles you like or cook the ramen noodles just at the last minute before serving. This salad is excellent warm and at room temperature.
2. For a vegan option, make sure the ramen and soy sauce are vegan.
