Cold Ramen Noodle Salad with Kimchi

Serving Size 2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by From My Bowl

6 ounces ramen noodles

1½ cups Nasoya Mild or Spicy Kimchi, roughly chopped

½ head napa cabbage, finely chopped (about 6 cups)

2 carrots, peeled and cut into noodles or matchsticks

2 green onions, thinly sliced

1 clove of garlic, minced

2 tablespoons low-sodium tamari

1 tablespoon sesame oil

¼ cup toasted sesame seeds

Preparation

  1. Bring a large pot of water to a boil and cook the ramen noodles according to their package instructions. Drain and rinse the noodles with cold water, to prevent them from sticking.
  2. In the meantime, wash and prep the cabbage, carrots, green onions, kimchi, and garlic.
  3. Add the garlic, rice tamari, and sesame oil to the bottom of a large bowl and whisk together. Add the cabbage, carrot, green onion, Nasoya Kimchi, cooked ramen noodles, and 3 tablespoons of toasted sesame seeds to the bowl; mix well, until all ingredients are evenly distributed.
  4. Divide onto serving plates and top with the remaining sesame seeds.

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