Asian Ramen Noodle Salad
This Asian Ramen Noodle Salad is vegan, oil-free and ready in about 15 minutes! It is very easy and simple to make and tossed with the most delicious Tahini Asian-style sauce ever!
Servings: 2 - 4 servings
Ingredients
TAHINI ASIAN SAUCE
- 4 tablespoons (64g) runny tahini (I love the Kroger Simple Truth brand, it's VERY runny. Trader Joe's also has a runny tahini)
- 6 tablespoons (90g) low-sodium soy sauce OR tamari for gluten-free
- 3 tablespoons (60g pure maple syrup OR agave
- 3 tablespoons (45g) rice vinegar
- 1 1/2 tablespoons minced fresh ginger OR 2-3 teaspoons powdered ginger if you want, but the flavor is best with fresh
- 2 teaspoons hot sauce
REMAINING INGREDIENTS
- two 2-3 oz ramen noodle packets (You will NOT be using the seasoning packets. I use the Koyo reduced sodium brand found at Sprouts or online) Use gluten-free noodles if needed, see NOTES
- 3 overflowing cups (180g) broccoli florets, processed into tiny pieces (see directions)
- 2 1/2 cups (175g) shredded carrots
- Optional topping: toasted sesame seeds, toasted almonds, extra hot sauce
- I use this scale.
Instructions
- Make the tahini Asian sauce by combining the tahini, soy sauce, syrup, vinegar, ginger and hot sauce (if using). Whisk very well until completely smooth. Please note: this makes a good amount of sauce. I wanted to have plenty so that there would be enough to add as much to the salad as desired for flavor AND for any leftovers that are chilled and may get dry chilling. You will likely not use all of it, but certainly may.
- It is best to weigh the broccoli florets since it is hard to measure them accurately filling them up in cups. If you don't have a scale, then measure cups after processing. Add the broccoli florets to a food processor and pulse a few times until they are broken up into tiny pieces (see photo in post). You don’t want big chunks remaining. You should have about 2 cups of the tiny pieces after processing.
- Cook the ramen noodles (discard the seasoning packets, we aren’t using them) in a pot of boiling water 3-4 minutes or until aldente. Do not overcook, as we don’t want them mushy!
- Drain the noodles and rinse immediately with cold water thoroughly until they are very smooth and no longer sticky. The cold water is necessary to stop the cooking and chill them, as well as rinse off any excess starch. If you don’t rinse them well, they will be too sticky to coat with the veggies
- Add the noodles to a large bowl, with the pulsed broccoli and shredded carrots and add the tahini Asian sauce slowly. Add as much of the sauce as you want to reach the desired flavor. You may want most or all of it depending on your taste preference. It makes plenty.
- Toss everything together until well mixed and everything is coated with the sauce.
- If wanting to top with the toasted sesame seeds and almonds, you can toast the almonds over a pan on medium heat (I added 3 tablespoons), stirring often for just a few minutes until lightly browned. Watch closely, as they can quickly burn.
- Top with extra hot sauce or sriracha, if desired for a kick. I would omit this option for kids.
Notes
- TO SERVE AS A MAIN DISH: This is more of a side dish, but can be a main dish if you like! I have also eaten this as a lunch and just added roasted chickpeas on top to make it a meal. You could also add smoked tofu if you love tofu. If serving as a main dish, it will be 2 large salads. As a side, it will be 4.
- GLUTEN-FREE: To make this gluten-free, simply use gluten-free noodles instead. There is a brand called Lotus that has brown rice and millet ramen noodles. I’ve seen them sold at Target and Sprouts and also online on Amazon.