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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    Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

    Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

    I’m trying something a little different today: a consolidated blog post. While I love writing, sometimes getting a blog post drafted (and published) is a chore. And, I have heard so many people—from friends to general internet chatter—say they wish it was easier to get to the damn recipe! So, here you are. This is an ingredient-heavy recipe, but once you’ve made it once you’ll see it’s quite easy to throw together. Cold rice noodles make a great lunch for enjoying in the sun, on the patio. Fresh herbs, tahini, and spicy Sriracha are bold and bright. Hope you enjoy!

    Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce
    Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

    Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

    Published May 7, 2019 by
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    Serves: 4   |    Active Time: 30 minutes



    Ingredients:

    For the Sriracha tofu:
  • 1 pound extra firm or super firm tofu, drained
  • 2 tablespoons Sriracha
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce

  • For the tahini dressing:
  • ½ cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • ¼ cup water
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon minced garlic

  • For the bowls:
  • 1 eight ounce package Mai Fun rice noodles
  • About 2 cups spring greens
  • 1 red bell pepper, diced small
  • 1 cucumber, diced small
  • 1 large carrot, julienned
  • 1 daikon radish, julienned
  • 3 sprigs Thai basil
  • 3 tablespoons fresh mint leaves, minced
  • 3 tablespoons roasted peanuts, roughly chopped
  • Optional garnish: toasted sesame seeds and lime wedges

  • Directions:

    1. Preheat oven to 475°F and fit a baking sheet with parchment paper.
    2. Place Sriracha, olive oil, and soy sauce in a medium mixing bowl and whisk to combine. Cut tofu into 1-inch cubes and place in bowl. Use a spatula to gently turn tofu in sauce until coated. Using tongs or a fork, move tofu to prepared baking pan, leaving at least 1/2 inch of space between pieces. Bake for 10-12 minutes. Using tongs, flip tofu to the other side. Bake for an additional 12-15 minutes, then place pan aside to cool and turn off oven.
    3. Meanwhile, prepare tahini dressing: place tahini, maple syrup, rice vinegar, water, ginger, and garlic in a small bowl and whisk until fully incorporated (note: at first, tahini might not want to mix in, but eventually it will become a smooth sauce!).
    4. Cook rice noodles according to package. Place cooked rice noodles in a fine mesh sieve and rinse with cold water.
    5. Assemble bowls: divide spring greens among serving dishes. Top with rice noodles. Add red pepper, cucumber, carrot, and radish. Top with tofu, then garnish with basil, mint, peanuts, sesame seeds, and lime wedges. Drizzle with tahini sauce. Serve.

    Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce
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