Peanut Ginger Ramen Noodle Salad

Bold, fresh, and ready in less than 30 minutes - this ramen noodle salad is proof that a killer dressing makes everything better. Crisp veggies, fragrant herbs, creamy peanut ginger lime dressing, and crispy shredded tofu all tossed together for a bowl that's as satisfying as it is delicious.

Peanut Ginger Ramen Noodle Salad

Prep time

10 mins
cook time

25 mins
servings

2-3
Author

@anettvelsberg

Ingredients

2 cakes Lotus Foods Organic Millet & Brown Rice Ramen
1 cup julienned carrot
1 cup julienned English cucumber
½ cup thinly sliced red bell pepper
⅓ cup thinly sliced spring onions
¼ cup roughly chopped fresh cilantro
2 tbsp finely chopped fresh mint
2 tbsp sesame seeds

Peanut Ginger Lime Dressing

¼ cup smooth peanut butter
2 tbsp tamari or soy sauce
juice of 1 lime
1 tsp fresh ginger, grated
1 tbsp maple syrup
1 tsp toasted sesame oil
2- 4 tbsp water, to thin

Baked Shredded Tofu (optional)

8 oz super firm tofu, drained and patted dry
1 tbsp tamari or soy sauce
½ tbsp cornstarch
½ tbsp avocado oil

product used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

1

If making the tofu, preheat the oven to 425°F/220°C. Place a box grater over a parchment-lined baking tray and grate the tofu over the largest holes. Add the tamari, cornstarch, and oil and toss to combine. Spread into an even layer and bake for 15 mins. Toss and bake for a further 5-10 mins until crispy and browned. Set aside to cool.
2

Cook noodles according to the directions on the package. Drain and rinse well under cold water, then set aside.
3

Whisk dressing ingredients together in a small bowl, adding warm water a tablespoon at a time until you reach a pourable consistency. Taste and adjust seasoning as needed.
4

Add noodles, salad ingredients and baked shredded tofu (if using) to a large bowl. Toss well to combine. Pour dressing and toss again, until evenly coat. Transfer to serving bowls and serve immediately.