Name: Asian Ramen Noodle Salad
Prep time: 5 min
Cook time: 13 min
Total time: 19 min
Yield: 2 servings
Ingredients: 4 tbsp runny tahini (I love the Kroger Simple Truth brand, it's VERY runny. Trader Joe's also has a runny tahini); 6 tbsp low-sodium tamari (or low-sodium soy sauce); 3 tbsp pure maple syrup (or agave); 3 tbsp rice vinegar; 1.5 tbsp minced fresh ginger (or 2-3 tsp powdered ginger); 2 tsp hot sauce; 2 packet ramen noodles (2-3 oz each, discard seasoning packets; use gluten-free noodles if needed); 3 cup broccoli florets (processed into tiny pieces); 2.5 cup shredded carrots; null to_garnish toasted sesame seeds (optional); null to_garnish toasted slivered almonds (optional); null to_garnish extra hot sauce (optional)

Instructions

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1

Combine runny tahini (4 tbsp), low-sodium tamari (6 tbsp), pure maple syrup (3 tbsp), rice vinegar (3 tbsp), minced fresh ginger (1.5 tbsp), and hot sauce (2 tsp) in a bowl. Whisk until completely smooth. This makes ample sauce for the salad and potential leftovers.
2

Process broccoli florets (3 cup) in a food processor until broken into tiny, rice-like pieces. Avoid large chunks.
3

Cook the ramen noodles (2 packet) in boiling water for 3-4 minutes until al dente. Discard the seasoning packets.
4

Drain the [ramen noodles] and rinse immediately with cold water until cool and no longer sticky. This stops cooking and removes excess starch.
5

In a large bowl, combine the cooled [ramen noodles], processed [broccoli florets], and shredded carrots (2.5 cup). Gradually add the tahini Asian sauce, tossing to coat. Adjust sauce amount to your preference.
6

For optional toppings, toast toasted slivered almonds (1 tbsp) in a pan over medium heat for a few minutes until lightly browned, stirring constantly. Watch closely to prevent burning.
7

Serve topped with toasted sesame seeds, toasted slivered almonds, or extra hot sauce, if desired.