THAI CRUNCHY NOODLE SALAD
Ready for some crunch and zing with your greens? This salad is a lightened-up version of your typical recipes, which call for frying the noodles, as well as adding a lot of sugar and excess fat to the dressing. It is fun to make for a crowd, and a great one to add protein to for multiple lunches or dinners throughout the week.
Equipment
- mallet, roasting pan, blender
Ingredients
For the salad:
- 1 large head Nappa cabbage or 2 small head, rinsed and chopped or torn into bite-size squares
- 4 green onions white parts diced
- 1 package Ramen Noodles
- 6 ounces peanuts low salt (could also use slivered almonds, sunflower seeds, or a combination of all)
For the dressing:
- 3 Tablespoons low-sodium soy sauce
- 10-12 packets of sugar substitute
- ½ cup apple cider vinegar
- 2 Tablespoons olive oil
- 2 Tablespoons vegetable broth low sodium
- 1-2 garlic cloves crushed (about 1 teaspoon)
- 1 teaspoon fresh ginger finely chopped
Instructions
- Preheat the oven to 350˚F. Cover the roasting pan with parchment paper..
- Open the Ramen noodles and remove the seasoning packet. Place noodles in a sealable bag. Use a mallet to lightly pound noodles into bite-size pieces.
- Pour onto parchment paper. Add peanuts or nuts of your choice. Roast for 10-15 minutes, until noodles are lightly browned, stirring halfway. Remove from the oven and let cool.
- Set aside ½ cup of noodles and nut mixture.
- While noodles are roasting, toss cabbage and green onions in a large salad bowl. Set aside.
- Place dressing ingredients in a blender. Blend for 1-2 minutes.
- Toss cabbage and green onions with half of the dressing.
- Add bulk of noodles and nuts, more dressing to your liking, toss and top with the remaining half cup of nuts and noodles.
- More suggested toppings: edamame, shredded red cabbage, shredded carrots, roasted chicken, tofu, etc.
Notes
Suggested other toppings: edamame, shredded red cabbage, shredded carrots, roasted chicken, tofu, etc.
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