Ramen noodle salad with shredded vegetables

Ramen noodle salad with shredded vegetables

Ramen noodles have seen a resurgence in popularity with quick-casual and upscale Asian-fusion restaurants who are spinning high quality versions of the college classic. Kids love ramen noodles but parents are reluctant to serve them because the nutritional content is often only slightly better than junk food. This chilled recipe caters to kids’ love of ramen noodles but is supplemented with a heavy dose of healthy vegetables.

Ramen noodle salad with shredded vegetables

1 three-ounce package of Ramen noodles
1 ¼ cups shredded vegetables
½ cup shelled edamame
3 tablespoons chopped fresh cilantro
1 teaspoon chopped ginger
2 scallions, sliced
3 tablespoons olive oil
2 tablespoons rice wine vinegar
1 tablespoon sambal (chili paste)
1 tablespoon soy sauce
2 tablespoons toasted sesame seeds

Cook the ramen noodles according to package directions (reserve the seasoning pouch for another use). Drain the noodles and rinse with cold water. Combine the noodles with the remainder of the ingredients in large bowl.