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:
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
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