Cooked Ramen Noodle Salad with Kimchi
Crunchy cabbage, bouncy noodles, and spicy kimchi combine to make this hearty and tasty salad! It’s also vegan, gluten-free, and ready in 20 minutes.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 minutes
- Yield: 2-4 Servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Divide onto serving plates and top with the remaining sesame seeds.
Notes
- Kimchi: feel free to use a mild or spicy kimchi in this recipe, depending on your personal preference. Please note that not all kimchi is vegan, so be sure to read the ingredients before you buy – many contain seafood.
Find it online: https://frommybowl.com/cooked-ramen-noodle-salad-kimchi/