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broccoli-and-ramen-noodle-salad-recipe

Broccoli and Ramen Noodle Salad

A fresh and crunchy salad with broccoli and gluten-free ramen noodles.
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Preparation Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Salad
Cuisine: Asian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups Broccoli florets chopped
  • 1 package Gluten-free ramen noodles cooked and drained
  • 1 cup Carrots shredded
  • ½ cup Red bell pepper diced
  • ¼ cup Green onions sliced
  • ¼ cup Cilantro chopped
  • ¼ cup Sunflower seeds
  • ¼ cup Sliced almonds toasted
  • ¼ cup Sesame oil
  • 3 tablespoon Rice vinegar
  • 2 tablespoon Tamari gluten-free soy sauce
  • 1 tablespoon Honey
  • 1 teaspoon Fresh ginger grated
  • 1 clove Garlic minced

Instructions 

  1. 1. Cook the gluten-free ramen noodles according to the package instructions, then drain and set aside.
  2. 2. In a large mixing bowl, combine the chopped broccoli, shredded carrots, diced red bell pepper, sliced green onions, chopped cilantro, sunflower seeds, and toasted sliced almonds.
  3. 3. In a small bowl, whisk together the sesame oil, rice vinegar, tamari, honey, grated ginger, and minced garlic.
  4. 4. Add the cooked ramen noodles to the vegetable mixture and pour the dressing over the top. Toss everything together until well combined.
  5. 5. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Sodium: 500mg | Potassium: 300mg | Fiber: 5g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 50mg | Calcium: 100mg | Iron: 2mg

Keywords

Gluten-Free
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