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.
Quick Ramen Salad (A Root Formula)
- 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
- 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.