3 cups uncooked medium noodles (4 oz) makes 2-1/2 cups cooked.
Big Spicy Ramen Noodle Salad
Serves 10
Cook as per package directions:
- 4 packages (70 g or 2.5 oz each) Ramen noodles
Drain and refrigerate until cool.
Dressing:
- 1/2 cup almond butter
- 1/2 cup olive oil
- 2 Tbsp soy sauce
- 2 Tbsp lime juice
- 2 Tbsp packed brown sugar
- 1 Tbsp Sriracha sauce
- 1 tsp sesame oil
- 2-3 Tbsp water
Salad:
- 2 cups shredded pruple cabbage
- 1-1/2 cups matchstick carrots
- 1 cup yellow pepper, sliced
- 1 cup red pepper, sliced
- 1 cup cucumber matchsticks or spirals
- 1 cup bean sprouts
- 1/4 cup fresh parsley or cilantro for garnish (optional)
- 1/4 cup sliced almonds for garnish
Whisk all dressing ingredients except water in a bowl or blend in a blender until smooth.
Add water only to thin the dressing, as needed.
Toss together all salad ingredients.
Lightly mix in cold noodles.
Drizzle with desired amount of dressing, toss to combine.
Top with garnishes (fresh herbs, almonds).
Noodle Salad for Six
- 8 oz rice stick noodles
- 8 oz bean thread noodles
- 3 Tbsp vegetable oil
- 3 cloves garlic, finely chopped
- 1 Tbsp fresh ginger root, finely chopped
- 1/4 tsp hot red pepper flakes
- 1 onion, finely chopped
- 1 carrot, cut into matchstick pieces
- 2 cups cooked chicken meat, diced
- 2 ribs celery, diced
- 1/4 lb. (125 grams) snow peas, trimmed
- 2 cups diced Napa (Chinese) cabbage
- 1-1/2 cups chicken stock
- 3 Tbsp oyster sauce
- 1 tsp sesame oil
- salt and pepper
- 3 green onions, chopped
Break dry noodles into 6 inch pieces.
Cover generously with cold water.
Soak 15 minutes.
Drain well.
Heat oil in a large skillet or wok.
Add garlic, ginger, hot pepper flakes, onion.
Stir and cook.
Add carrot and chicken, cook a few minutes more.
Stir in noodles, combine well.
Add remaining vegetables and stock.
Cook 10 minutes.
Stir in oyster sauce and seasame oil, cook 1 minute.
Add salt and pepper to taste.
Sprinkle with green onions.
Serve immediately or refrigerate and serve cold.
Serves 6-8.
Noodle Salad for Two
Combine in a bowl:
- 2 Tbsp soy sauce
- 1 Tbsp mirin OR 1/2 Tbsp water + 1/2 Tbsp sugar
- 2 Tbsp chili oil
- 1 tsp sesame oil
- 1 green onion bottom (white part) chopped
Add:
- 1 block extra-firm tofu OR 2 large cooked chicken breasts, cut in chunks
Chill 15-30 minutes.
Cook according to package directions:
- 2 servings of Soba noodles or rice noodles
Remove noodles from cooking water with slotted spoon and rinse with cold water, agitating noodles as you rinse.
*If packaged noodles includes broth mixture, reserve liquid (see below) for broth.
In a bowl, toss noodles with:
- 1 tsp oil or sesame oil
Wash and prepare:
- 1 red bell pepper, slice thin
- 1 carrot, slice thin or grate
- 1 green onion, chopped (green part)
- 1 cup broccoli crowns
- 2 cups baby spinach
Heat sesame oil in a pan.
Add spinach, cook 3-4 minutes or until wilted.
Sprinkle with:
- sesame seeds
Transfer spinach to a plate to cool.
In same pan, add broccoli crowns and 1/4 cup water.
Steam with lid on 4 minutes or until bright green, still crunchy.
Transfer to plate with spinach to cool.
In same pan, add tofu or chicken and marinade.
Cook on medium 7-8 minutes or till slightly browned, tofu is crispy on outside.
*Meanwhile, prepare broth:
- 1 cup vegetable broth or ramen broth
- 2 Tbsp mirin OR 1 Tbsp water plus 1 Tbsp sugar
- 1/4 cup soy sauce or to taste
- sesame seeds for garnish
Assembly:
Add 1/4 cup of broth to each bowl.
Add noodles, then veggies, tofu or chicken.
Top with green onions and sprinkle with sesame seeds.
Sprinkle with extra chili oil for extra heat.
Put extra broth in small side bowls for dipping.
Optional garnish:
- seaweed salad
- pickled ginger
