Ramen Noodle Salad

Ramen Noodle Salad

Quick work day lunch. Lazy dinner.  Full of veggies, bright with flavor, and satisfying. Adaptable. Easy camping meal (and yes, there is still camping left to do this year!). This dish is all of those things, which is likely why it’s become a repeat hit for us this summer. 

I stocked up on ramen noodles from Costco early last spring, and since they’ve become a fall back when I don’t want to go to the grocery store, or when I don’t want to spend a lot of time cooking. When weather turned hot, ramen went from soup to salad with surprising ease. I had extra appreciation for this meal just a few weeks ago, when I packed up a container of veggies and two packets of ramen noodles as a camping dinner. It was one of the fastest, mess- and stress-free camping dinners I’ve had! .

Ramen Noodle Salad
Ramen Noodle Salad

This is more of a concept than a recipe. What I mean is you can swap ingredients in or out based on what you have. Just keep the concept in mind, which has a few core ingredient categories: ramen noodles, veggies and herbs, dressing, and crunchy toppings. From there, make it your own. Protein, like soy beans, tofu, or chicken/shrimp are optional bonuses.

Ramen Noodle Salad

Published September 22, 2020 by
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Serves: 2   |    Active Time: 15 minutes



Ingredients:

  • 2 packets ramen noodles (remove sauce or flavoring packets; they will not be used)
  • Water, for cooking noodles
  • 2-3 cups fresh vegetables, such as: lettuce, spring greens, cubed avocado, julienned carrots, sliced cucumbers, cherry tomatoes, diced bell pepper, snow pea, sugar snap peas, sliced radishes
  • 1/4 cup fresh herbs, such as: Thai basil, Genovese basil, mint, cilantro, sliced green onions
  • 2 tablespoons crunchy toppings, such as: toasted sesame seeds, slivered almonds, toasted cashews
  • Optional: 4 ounces protein, such as: steamed soy beans (edamame), tofu, roasted chicken, or shrimp
  • Optional, for added spice when serving: chili flakes or minced fresh Thai chilis to taste

  • For the dressing:
  • 1/4 cup white rice vinegar
  • 2 tablespoons cup soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sambal olek (chile-garlic sauce) or Sriracha
  • 1 teaspoon maple syrup

  • Directions:

    1. Cook noodles according to directions on package, but do not use any flavor packets or sauce included with them. Once cooked through, drain noodles through a strainer and rinse with cold water to cool.
    2. Divide cold noodles amongst serving bowls. Arrange chopped vegetables over top, along with herbs, and optional protein.
    3. In a jar, combine ingredients for dressing. Place lid on jar and shake to combine. Drizzle dressing over noodles and veggies.
    4. Top with toasted sesame seeds and/or nuts. Add chili flakes or minced Thai chilies to taste for add spice, and serve.

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    Rainbow Soba Noodle Bowls

    Rainbow Soba Noodle Bowls

    You would think, with the full day spent at home, I would feel like I have plenty of time to spare now. But somehow, that’s not the case. When I think about my time two months ago, I find myself wondering how I did it all—schlepping from one place to the next. We have been staying busy, mostly with house projects, which has likely benefited my sanity.

    Stir fry is a go-to for me when I need dinner fast, and stir fry doesn’t have to be served over rice. This dish is essentially a stir fry, but soba noodles transform it into something different. Quick and easy—but also full of colorful veggies—this has been a regular lately. Like most stir fries I make, this one is cooked with soy sauce, rice wine, and sambal oelek (that chili garlic paste you’ll find in the ethnic food isle in the grocery store). It’s a salty-acidic-spicy sauce combination that isn’t just limited to this recipe: use it any time you’re sautéing veggies and want a little extra punch.

    Rainbow Soba Noodle Bowls
    Rainbow Soba Noodle Bowls

    Rainbow Soba Noodle Bowls

    Published April 30, 2020 by
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    Serves: 4   |    Active Time: 30 minutes



    Ingredients:

  • 1/2 package soba noodles
  • 1 tablespoon coconut oil
  • 1 zucchini, roughly chopped
  • 1 red bell pepper, sliced into strips
  • 2 large carrots, sliced into matchsticks
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 1/2 cup shelled fresh or frozen shelled soy beans (mukimame)
  • 4-5 leaves dino (or lacinato) kale, roughly chopped
  • 1/4 cup soy sauce
  • 1 tablespoon cooking rice wine
  • 2 tablespoon rice vinegar
  • 1/4 teaspoon cornstarch
  • 1 tablespoon sambal oelek (chili garlic sauce)
  • 1 green onion, sliced for garnish
  • 2 tablespoons sesame seeds, for garnish

  • Directions:

    1. Cook soba noodles according to instructions on package. When noodles are al dente, strain through a colander and set aside.
    2. While noodles cook, sauté vegetables: heat coconut oil over medium-high heat in a large skillet or wok. When oil glistens, add zucchini, bell pepper, carrots, ginger, and garlic, and sauté until zucchini just starts to turn become tender. Add soy beans.
    3. In a jar, combine soy sauce, cooking rice wine, cornstarch, and samba olek. Shake or whisk to combine.
    4. Pour half of sauce into skillet, and allow sauce to bubble for a few minutes. Sauce will begin to thicken.
    5. Add cooked noodles to the pan, along with chopped kale. Using tongs, mix everything to incorporate the vegetables into the noodles.
    6. Add remaining sauce to pan, and cook for 3-5 more minutes, staring occasionally to ensure everything is coated in sauce. Remove from heat, and garnish with green onions and sesame seeds. Serve.

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    Roasted Corn Salad with Fresh Herbs

    Roasted Corn Salad with Fresh Herbs

    Real summer is still a ways off, but we’ve been eating like it’s already here. An over-sized watermelon eaten in wedges, grilling every evening for dinner, and lots of fresh greens and herbs. This roasted corn salad includes a lot of quintessential summer ingredients. I wanted to publish it early in the season so you could take advantage of the first corn at the market. Grilling the corn and red bell pepper give a great toasted/caramelized flavor, while using a mix of herbs—basil, cilantro and parsley—add freshness to every bite. I used queso fresco, but if you’re unable to find that at your local grocery store, try feta or goat cheese crumbles.

    Roasted Corn Salad with Fresh Herbs
    Roasted Corn Salad with Fresh Herbs

    Roasted Corn Salad with Fresh Herbs

    Published June 4, 2019 by
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    Serves: 4-5   |    Active Time: 30 minutes



    Ingredients:

  • 4 corn cobs
  • 1 large red bell pepper
  • 1/2 cup queso fresco, crumbled
  • 1/4 heaping cup cilantro leaves
  • 1/4 heaping cup parsley leaves
  • 1/4 heaping cup basil leaves
  • 1/4 of a red onion, sliced thin
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar 
  • Salt to taste
  • Ground black pepper to taste

  • Directions:

    1. Preheat grill to medium-high heat.
    2. Remove husks and silk from corn. Cut bell pepper in half and remove stem and seeds.
    3. Place corn and pepper on grill. Cook for 15-20 minutes, turning occasionally, until outside is brown in spots. Remove from heat.
    4. Allow pepper and corn to cool enough to handle (you can speed up the cooling process by placing them in a bowl with cool water).
    5. Dice roasted pepper, and place in serving bowl. Cut corn kernels from cobs, and place in bowl.
    6. Add queso fresco, herbs, red onion, olive oil, and vinegar to bowl, and toss. Season to taste with salt and pepper to taste.
    7. Serve.

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