This is a Root Formula, a simplified recipe that shows which ingredients are core and which can be changed to create different flavor combinations or use what you have on hand.
![A root formula for a quick and easy ramen salad with fresh vegetables](https://planetarianlife.com/wp-content/uploads/2021/06/Quick-Ramen-Salad-1-182x182.jpg)
Quick Ramen Salad (A Root Formula)
Recipe Notes
Ingredients
- 4 packages (3 oz each) ramen noodles (We prefer A-Sha brand)
- 1 cup frozen edamame, green peas, or baby lima beans
- 1 1/2 pounds prepared vegetables, your choice (see below)
- Serve with some or all of the following: 4 thinly sliced scallions, 1/4 cup chopped fresh cilantro, 1/4 cup grated gingerroot, toasted sesame seeds, soy sauce, sesame oil, sriracha, and chili crisp.
Vegetables cooked with the noodles
- Broccoli or cauliflower: cut into small bite-size florets, stems thinly sliced
- Spinach, massaged kale, or other greens
- Snow or sugar snap peas: strings removed and halved or cut into thirds
- Greens beans: cut into bite-size lengths
- Thinly sliced carrots
- Brussels sprouts
Raw vegetables added during assembly
- Grated carrots
- Bean sprouts
- Bell peppers of any color: stemmed, seeded, and cut into 1-inch strips
- Cucumber: halved and thinly sliced
- Radishes: halved, if large, and thinly sliced
- Cabbage: quartered, cored, and very thinly sliced
Instructions
- Bring 2 quarts of lightly salted water to boil in a large pot. Add noodles, edamame, and any vegetables that cook with the noodles. Use a fork to separate the noodles as they start to cook. When water returns to the boil, continue to cook until noodles are tender and vegetables are tender-crisp, about 2 minutes. Drain and run under cold running water. Let stand a minute or so to drain.
- When ready to serve, divide noodle mixture among 4 wide, shallow bowls and arrange whatever raw vegetables you have chosen. Sprinkle with a portion of scallions, cilantro, and ginger. If using A-Sha brand, drizzle salads with flavor packet. If not using flavor packet, simply drizzle each salad with a little soy sauce and sesame oil to taste. Serve, setting out extra soy and sesame oil, toasted sesame seeds, sriracha, and chili crisp for passing.