Cold Ramen Noodle Salad with Kimchi
- 2 Servings
- mins Prep Time
- mins Total Time
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
- 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.
- In the meantime, wash and prep the cabbage, carrots, green onions, kimchi, and garlic.
- 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.
- Divide onto serving plates and top with the remaining sesame seeds.