If you’re looking for a light and refreshing dish, this ramen noodle salad is the answer. Packed with vibrant vegetables and a tangy dressing, it’s perfect for a quick lunch or a side at dinner. This salad not only tantalizes your taste buds but also provides a satisfying crunch. Try it out and enjoy a delightful blend of textures and flavors that will leave you coming back for seconds!
Ingredients
– 2 packs of ramen noodles (discard seasoning packets)
– 1 cup shredded carrots
– 1 red bell pepper, thinly sliced
– 1 cup chopped green onions
– 1 cup sliced cucumbers
– 1/2 cup sesame seeds
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons sesame oil
– 1 tablespoon honey
– 1 avocado, sliced
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 5 minutes.
Nutritional Value
Each serving (approximately 1 cup) contains:
– Calories: 250
– Protein: 6g
– Carbohydrates: 36g
– Fat: 10g
– Fiber: 4g
This nutritional info is based on one serving for one person.
Step-by-Step Cooking Process
1. Boil water in a pot and add the ramen noodles.
2. Cook the noodles for 3-4 minutes until tender.
3. Drain the noodles and rinse under cold water to stop cooking.
4. In a large bowl, combine carrots, bell pepper, green onions, and cucumbers.
5. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey.
6. Pour the dressing over the vegetables and mix well.
7. Add the cooled ramen noodles to the vegetable mixture.
8. Gently toss everything together until well combined.
9. Sprinkle sesame seeds over the top and mix lightly.
10. Serve the salad in bowls and top with avocado slices.
Alternative Ingredients
You can easily customize this salad by substituting ingredients. For instance, use edamame instead of carrots for added protein, or swap out the avocado for diced tofu for a vegan option. Feel free to get creative with seasonal vegetables!
Serving and Pairings
This ramen noodle salad pairs wonderfully with grilled chicken, seafood, or tofu for a complete meal. It can also be served as a side dish alongside grilled meats or as part of a picnic spread.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed cold and does not need reheating. Avoid freezing, as the vegetables may become mushy.
Cooking Mistakes
– Overcooking the noodles can make them mushy.
– Not rinsing the noodles can lead to a sticky texture.
– Skipping the dressing can result in bland flavor.
– Using too much vinegar can overpower the dish.
– Not mixing ingredients well can leave some bites unseasoned.
Helpful Tips
– Make the dressing in advance for deeper flavor.
– Add protein like grilled chicken or shrimp for a heartier meal.
– Use a variety of colorful vegetables for visual appeal.
– Adjust the sweetness of the dressing to your taste.
– Serve immediately for the best texture.
FAQs
Can I use gluten-free ramen noodles?
Yes, gluten-free ramen noodles can be used as a substitute. Just ensure they are cooked according to package instructions.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days.
Is this salad suitable for meal prep?
Absolutely! This salad holds up well for meal prep; just keep the dressing separate until ready to serve.
Can I add more protein?
Yes, feel free to add grilled chicken, shrimp, or chickpeas to enhance the protein content.
What other dressings work well?
Other dressings like peanut sauce or a sweet chili sauce can also complement the salad.
Conclusion
This ramen noodle salad is not only quick and easy to prepare but also packed with flavor and nutrition. Whether you’re serving it at a gathering or enjoying it for lunch, this dish is sure to impress. Embrace the versatility of this recipe and make it your own!
Ramen Noodle Salad
Ingredients
- 2 packs of ramen noodles
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1 cup chopped green onions
- 1 cup sliced cucumbers
- 1/2 cup sesame seeds
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 avocado sliced
Instructions
- Boil water in a pot and add the ramen noodles.
- Cook the noodles for 3-4 minutes until tender.
- Drain the noodles and rinse under cold water to stop cooking.
- In a large bowl, combine carrots, bell pepper, green onions, and cucumbers.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey.
- Pour the dressing over the vegetables and mix well.
- Add the cooled ramen noodles to the vegetable mixture.
- Gently toss everything together until well combined.
- Sprinkle sesame seeds over the top and mix lightly.
- Serve the salad in bowls and top with avocado slices.
