Healthy Gluten Free Ramen Noodle Salad

Pretty much anything with peanut sauce is a winner to me, matter of fact, just give me the peanut sauce! 😆

I was excited when I saw this recipe idea because I use the best ramen noodles made by a company called Lotus Foods. I find them in my local markets, and have also seen them at Costco, you will love them! They are gluten free made from an organic millet and brown rice base, making this meal a perfect match for those that love the pasta but not the gluten!

I’ve included some of my favorite vegetables in this “bowl”, but you can improvise the recipe all you want, just don’t leave out the peanut sauce 😁. Another alternative is to replace the peanut butter with almond butter if there is a peanut allergy, or omit the chicken to satisfy those that want a meatless dish. So many options! Thank you to “Just A Taste” for the recipe inspiration!

INGREDIENTS -

2 blocks Bonza ramen noodles, (they come packaged in blocks)
1 cup shelled edamame
2 cups finely shredded purple cabbage
2 cups shredded chicken
1 cup red, yellow, or orange bell peppers
1 cup shredded carrots
1/2 c chopped cilantro
2 tsp sesame seeds, for garnish

FOR THE DRESSING:

1/3 cup creamy peanut butter
1/4 cup coconut aminos
2 Tbsps fresh lime juice
1 Tbsp toasted sesame oil
1/4 cup honey
1 Tbsp minced garlic
1/4 teaspoon crushed red pepper flakes (can omit or add more if you like it hot!)
1/4 cup hot water (reserved from cooking pasta)

MAKE THE SALAD:

Bring a large pot of water to a boil. Add the ramen noodles and cook according to the package directions, it’s usually just a few minutes. When they are done, reserve 1/4 cup of the hot water and set it aside, then drain the noodles and divide them into two large serving bowls.

In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, garlic, crushed red pepper flakes (optional) and 1/4 cup hot water (from noodles) until smooth. You can add more water if you think it needs to be creamier.