Salads
Warm Ramen Noodle Salad with Peanut Sauce
Prep
10 minutes
Cook
9 minutes
Yield
4
This warm, delicious ramen noodle salad with a creamy peanut sauce is perfect for a summer BBQ or quick dinner.
This warm ramen noodle salad has a comforting peanut sauce and can be whipped up in no time at all. It’s the perfect summer recipe for a potluck, or just for a quick dinner when you’re on the go driving your kids around to extracurriculars and playdates! You are going to love this ramen noodle salad recipe.
Why you’ll love this ramen noodle salad recipe:
- Quick: Have this ramen noodle salad on the table in just 20 minutes
- Versatile: Add in your fav veggies, toppings, and protein. Get creative!
- Crowd-Pleasing: This ramen noodle salad recipe is great to bring to a potluck or BBQ! Your friends will love it.
Ingredient Notes:
Lightlife Chicken Fillets: To complement the protein from the tofu, I also added chicken fillets from Lightlife. I really love these to add some heartiness to a recipe like this ramen noodle salad, and they’ll trick even the meat-lovers.
Bok Choy: An underrated veggie in a lot of north American kitchens, but so good! Bok choy contains vitamin C, and it’s really versatile to cook with and throw into stir-fries and other dishes. However, if you can’t find it, you can swap it for Chinese or napa cabbage.
How to make ramen noodle salad:
- Cook the Lightlife Chicken Fillets in a pan or bake them according to the instructions on the package.
- Cut into strips and set aside.
- Add water to a medium-sized pot and bring to a boil.
- Add the ramen noodles and cook until al dente.
- Rise and strain the noodles and set aside.
- In a bowl, add and whisk together the peanut butter, soy sauce, rice wine vinegar, miso paste, spicy sesame oil, maple syrup, black garlic hot sauce, all of the spices, and lime juice.
- Add the sauce mixture to a large pan over medium-high heat, and bring to a slight boil.
- Add the zucchini and bok choy, cooking for 3 – 5 minutes until both are tender.
- Once tender, turn off the heat and add the ramen noodles, and toss them together.
- Next, add in the cubed tofu, Lightlife Chicken Fillets, and peanuts, stirring to combine without breaking the noodles.
- Last, top with green onion and fresh cilantro.
- Serve immediately and enjoy!
Expert Tips & FAQ:
Ramen: Instead of using the instant ramen packages in this ramen noodle salad recipe, you can simply use regular cakes, gluten-free ones, or lotus noodles. Just as delicious!
Protein: Replace the tofu and Lightlife Plant-Based Chicken Fillets with your preferred protein option or even add other sautéed vegetables!
Peanuts: You can swap the peanuts in this recipe for cashew, almond, or any creamy and delicious alternative!
Storage: Store this ramen noodle salad recipe in an airtight container in the fridge for 3 – 4 days. Reheat to serve.
Other salad recipes you’ll love:
- Simple Vegan Salad Recipe
- Vegan Potato Salad with Fresh Herbs & Cranberries
- Easy Mediterranean Vegan Tuna Salad
- The Best Vegan Cobb Salad
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.
For more Greek Recipes:
If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.
For more amazing recipes:
Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.
Warm Ramen Noodle Salad with Peanut Sauce
Ingredients
- 2 ramen cakes
- 2 small/medium zucchini matchsticks
- 1 medium head of bok choy thinly sliced
- 3 sprigs green onion chopped
- 3 tbsp. peanut butter
- 2 tbsp. soy sauce or tamari
- 2 tbsp. rice wine vinegar
- 2 tbsp. miso paste
- 1 ½ tbsp. spicy sesame oil
- 1 ½ tbsp. maple syrup
- 1 tsp. black garlic hot sauce or regular hot sauce
- 1 tsp. minced onion
- ¾ tsp. garlic powder
- ½ tsp. salt
- ½ tsp. cracked black pepper
- ½ tsp. red chili flakes
- Juice of ½ lime
- 1 pk Lightlife Plant-Based Chicken Fillets cut in strips
- 300 g soft tofu cubed
- ¼ cup peanuts chopped
- ¼ cup fresh cilantro
Instructions
Instructions
- Cook the Lightlife Chicken Fillets in a pan or bake according to the instructions on the package.
- Cut into strips and set aside.
- Add water to a medium-sized pot and bring to a boil.
- Add the ramen noodles and cook until al dente.
- Rise and strain the noodles and set aside.
- In a bowl, add and whisk together the peanut butter, soy sauce, rice wine vinegar, miso paste, spicy sesame oil, maple syrup, black garlic hot sauce, all of the spices, and lime juice.
- Add the sauce mixture to a large pan over medium-high heat, and bring to a slight boil.
- Add the zucchini and bok choy, cooking for 3 – 5 minutes until both are tender.
- Once tender, turn off the heat and add the ramen noodles, and toss together.
- Next, add in the cubed tofu, Lightlife Chicken Fillets, and the peanuts, stirring to combine without breaking the noodles.
- Last, top with green onion and fresh cilantro.
- Serve immediately and enjoy!
Video
Notes
This recipe may seem intimidating however, it is SUPER easy to throw together on those busy weeknights! Impress your friends, and yourself!
Instead of using the instant ramen packages, you can simply use the regular cakes, gluten-free ones, or lotus noodles. Just as delicious!
Replace the tofu and Lightlife Plant-Based Chicken Fillets with your preferred protein option or even add other sautéed vegetables!
You can swap the peanuts in this recipe for cashew, almond, or any creamy and delicious alternative!
Store the ramen in an airtight container in the fridge for 3 – 4 days. Reheat to serve.
