Asian Ramen Noodle Salad
This vibrant Asian Ramen Noodle Salad is vegan, oil-free, and quick to prepare. It features a delicious tahini Asian-style sauce, crispy carrots, broccoli, and crunchy sesame seeds and almonds, offering a satisfying and flavorful meal or side dish.
Instructions
- 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.
Nutrition Facts
Per portion