Ingredients
Salad Ramen:
- 6 oz Ramen noodles
- 1 TBSP Sesame oil
- 2 TBSP Reduced-sodium soy sauce
- 1 TBSP Rice wine vinegar
- 1 TBSP Honey
- 1 cup Carrots shredded
- 1 cup Cucumbers thinly sliced
- 1 cup Baby spinach leaves
- 1 cup Red cabbage thinly sliced
- Sesame seeds for garnish
- Red pepper flakes (optional, for serving)
Fortune Cookie:
- 2 Fortune Cookies
Kombucha:
- 24 oz Kombucha
Optional addition:
- 8 oz Chicken breast boneless skinless
- 1 tsp Extra-virgin olive oil
- Salt to taste
- Black pepper
Instructions
- Prep all ingredients per the instructions above. If adding chicken, preheat the oven to 400°F (200°C).
- Boil Noodles: In a pot, bring the recommended amount of water to a boil. Add the ramen noodles and cook according to the package instructions. Drain and set aside.
- Prepare Dressing: In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey to make the dressing. Set aside.
- Optional Chicken: If including chicken, rub the chicken breast with olive oil, salt, and pepper. Place it on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). Let it rest for a few minutes before slicing.
- Toss the salad with the prepared dressing. The honey in the dressing will help offset the acidity.
- Assemble Salad: In a large bowl, combine cooked ramen noodles, shredded carrots, sliced cucumber, baby spinach, and sliced red cabbage.
- If using, slice the cooked chicken breast and arrange it on top of the salad.
- Sprinkle sesame seeds and red pepper flakes over the salad if desired.
- Serve the salad ramen with fortune cookie and kombucha.
Notes
Nutrition
Calories: 858kcal | Carbohydrates: 77g | Protein: 54g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.03g | Cholesterol: 269mg | Sodium: 5799mg | Potassium: 1391mg | Fiber: 4g | Sugar: 17g | Vitamin A: 430IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 6mg
Salad Ramen
Ingredients
Salad Ramen:
- 6 oz Ramen noodles
- 1 TBSP Sesame oil
- 2 TBSP Reduced-sodium soy sauce
- 1 TBSP Rice wine vinegar
- 1 TBSP Honey
- 1 cup Carrots shredded
- 1 cup Cucumbers thinly sliced
- 1 cup Baby spinach leaves
- 1 cup Red cabbage thinly sliced
- Sesame seeds for garnish
- Red pepper flakes (optional, for serving)
Fortune Cookie:
- 2 Fortune Cookies
Kombucha:
- 24 oz Kombucha
Optional addition:
- 8 oz Chicken breast boneless skinless
- 1 tsp Extra-virgin olive oil
- Salt to taste
- Black pepper
Instructions
- Prep all ingredients per the instructions above. If adding chicken, preheat the oven to 400°F (200°C).
- Boil Noodles: In a pot, bring the recommended amount of water to a boil. Add the ramen noodles and cook according to the package instructions. Drain and set aside.
- Prepare Dressing: In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey to make the dressing. Set aside.
- Optional Chicken: If including chicken, rub the chicken breast with olive oil, salt, and pepper. Place it on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). Let it rest for a few minutes before slicing.
- Toss the salad with the prepared dressing. The honey in the dressing will help offset the acidity.
- Assemble Salad: In a large bowl, combine cooked ramen noodles, shredded carrots, sliced cucumber, baby spinach, and sliced red cabbage.
- If using, slice the cooked chicken breast and arrange it on top of the salad.
- Sprinkle sesame seeds and red pepper flakes over the salad if desired.
- Serve the salad ramen with fortune cookie and kombucha.
Notes
Nutrition
Calories: 858kcalCarbohydrates: 77gProtein: 54gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.03gCholesterol: 269mgSodium: 5799mgPotassium: 1391mgFiber: 4gSugar: 17gVitamin A: 430IUVitamin C: 6mgCalcium: 135mgIron: 6mg
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