Ramen Noodle Salad

March 19, 2021

Prep Time: 10 minutes

Cooking Time: 20 minutes

Equipment: Large pot, large frying pan, knife, cutting board, spatula, large bowl

Servings: 4

Serving size: 1 cup 

 

2, 3 oz (6oz total) packages of ramen noodles 

2 teaspoons olive oil 

2 cloves of garlic, minced 

2 carrots, diced 

1 yellow squash, diced 

½ yellow or red onion, diced 

1 cup mushrooms, thinly sliced 

1 cup broccoli, chopped

2 tablespoons fresh cilantro, chopped 

1 tablespoon soysauce

 

Optional:

1 teaspoon MSG

Green onions for garnish
 

Instructions: 

  1. Bring 6 cups of water to a boil in a large pot (as you wait for water to boil, you can move on to step 4) 

  1. Once water is boiling, add ramen noodles, boil for 4-6 minutes, until noodles are al dente. 

  1. Strain the noodles reserving ~1/2 cup of cooking water. 

  1. Heat a large frying pan with olive oil. 

  1. Combine all vegetables and garlic in the sauté pan and cook over medium heat until onions are translucent and vegetables are tender. 

  1. Combine noodles, reserved cooking water, and vegetables, cilantro soysauce and mix together. 

Variations:  

  • Clean out your fridge by mixing and matching with whatever vegetables you have on hand. 

  • For a more Italian taste add 1/4 cup of favorite tomato, alfredo, pesto sauce, etc.

  • You can add proteins such as any sliced beef/pork/lamb/chicken

 

Nutrition Information:

1 servings equals

84 kcals, 3.8g fat, 10.4g carbohydrate, 3.2g protein, 375 mg sodium