Refreshing Ramen Noodle Salad for a Quick Meal
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Ingredients
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200 grams Ramen noodles
(Use instant ramen for quick preparation)
-
1 medium Cucumber
(Julienne for better texture)
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1 medium Carrot
(Grated or julienned)
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1 medium Red bell pepper
(Chopped)
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2 stems Green onions
(Chopped)
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2 tbsp Sesame seeds
(Toasted for extra flavor)
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3 tbsp Soy sauce
(Low-sodium recommended)
-
2 tbsp Rice vinegar
(Can substitute with apple cider vinegar)
-
1 tbsp Olive oil
(Use for dressing)
-
1 tbsp Honey
(Can substitute with agave syrup for vegan option)
(Use instant ramen for quick preparation)
(Julienne for better texture)
(Grated or julienned)
(Chopped)
(Chopped)
(Toasted for extra flavor)
(Low-sodium recommended)
(Can substitute with apple cider vinegar)
(Use for dressing)
(Can substitute with agave syrup for vegan option)
Nutrition
- Servings: 4
- Serving Size: 1 bowl (300g)
- Calories: 250 kcal
- Carbohydrates: 37 g
- Protein: 8 g
- Fat: 9 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 600 mg
- Cholesterol: 0 mg
- Calcium: 50 mg
- Iron: 1.5 mg
Instructions
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1 - Cook Ramen Noodles:
Boil water in a pot, add ramen noodles, and cook for about 3-4 minutes until al dente. Drain and rinse under cold water.
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2 - Prepare Vegetables:
While the noodles are cooking, julienne the cucumber, carrot, and chop the red bell pepper and green onions.
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3 - Make Dressing:
In a small bowl, whisk together soy sauce, rice vinegar, olive oil, and honey until combined.
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4 - Mix Salad:
In a large bowl, combine the cooked noodles, vegetables, and dressing. Toss well to coat.
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5 - Serve:
Garnish with toasted sesame seeds before serving. Enjoy your refreshing salad!
Boil water in a pot, add ramen noodles, and cook for about 3-4 minutes until al dente. Drain and rinse under cold water.
While the noodles are cooking, julienne the cucumber, carrot, and chop the red bell pepper and green onions.
In a small bowl, whisk together soy sauce, rice vinegar, olive oil, and honey until combined.
In a large bowl, combine the cooked noodles, vegetables, and dressing. Toss well to coat.
Garnish with toasted sesame seeds before serving. Enjoy your refreshing salad!
More About: Refreshing Ramen Noodle Salad for a Quick Meal
Ramen Noodle Salad
Ramen noodle salad is a delightful fusion dish that brings together the comforting texture of ramen noodles with the freshness of vegetables. This recipe is perfect for a light lunch or a side dish at a gathering. The beauty of this salad lies in its versatility; you can easily customize it by adding proteins like grilled chicken or tofu to make it a complete meal.
History & Cultural Significance
Ramen originated in China but has evolved into a beloved staple in Japanese cuisine. While traditionally served in broth, ramen has made its way into various forms and adaptations, including salads. This dish reflects the adaptability of ramen, showcasing how it can be transformed into a refreshing and healthy option.
Tips & Notes
- For a spicier kick, you can add some sriracha or chili flakes to the dressing.
- Feel free to include other vegetables like shredded cabbage or edamame for additional nutrition.
- This salad can be made ahead of time; just keep the dressing separate until serving to maintain the crunchiness of the veggies.
Enjoy this easy-to-make ramen noodle salad that combines flavors, textures, and a burst of freshness in every bite!
