Ramen Noodle Salad
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:
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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)
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Once water is boiling, add ramen noodles, boil for 4-6 minutes, until noodles are al dente.
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Strain the noodles reserving ~1/2 cup of cooking water.
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Heat a large frying pan with olive oil.
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Combine all vegetables and garlic in the sauté pan and cook over medium heat until onions are translucent and vegetables are tender.
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Combine noodles, reserved cooking water, and vegetables, cilantro soysauce and mix together.
Variations:
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Clean out your fridge by mixing and matching with whatever vegetables you have on hand.
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For a more Italian taste add 1/4 cup of favorite tomato, alfredo, pesto sauce, etc.
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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