Cooked Ramen Noodle Salad with Kimchi

Name: Cooked Ramen Noodle Salad with Kimchi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 6 ounces ramen noodles, gluten-free if necessary; ½ head Napa cabbage, finely chopped (about 6 cups); 2 carrots, peeled and cut into noodles or matchsticks; 2 green onions, thinly sliced; 1½ cups kimchi, roughly chopped; 1 clove of garlic, minced; 2 tablespoons low-sodium tamari; 1 tablespoon toasted sesame oil or 2 tablespoons tahini; ¼ cup toasted sesame seeds

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 2

Author : Caitlin Shoemaker

kimchi salad ramen salad vegan ramen salad

Ingredients

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6 ounces ramen noodles, gluten-free if necessary½ head Napa cabbage, finely chopped (about 6 cups)2 carrots, peeled and cut into noodles or matchsticks2 green onions, thinly sliced1½ cups kimchi, roughly chopped1 clove of garlic, minced2 tablespoons low-sodium tamari1 tablespoon toasted sesame oil or 2 tablespoons tahini¼ cup toasted sesame seeds

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Instructions

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Step 1

Bring a large pot of water to a boil and cook the ramen noodles according to their package instructions. Drain and rinse the noodles with cold water, to prevent them from sticking.

Step 2

In the meantime, wash and prep the carrots, green onions, kimchi, and garlic. Thinly slice the green portion of the Napa cabbage, reserving the tougher white portion to use in soups, stews, or stir frys.

Step 3

Add the garlic, tamari, and sesame oil or tahini to the bottom of a large bowl and whisk together. Add the cabbage, carrot, green onion, kimchi, cooked ramen noodles, and 3 tablespoons of toasted sesame seeds to the bowl; mix well, until all ingredients are evenly distributed.

Step 4

Divide onto serving plates and top with the remaining sesame seeds.