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Sriracha Ramen Salad
with tofu / carrots / green beans

Active: 30 min Total: 1 hr

It’s been nearly 4 years since this recipe was first introduced, but it has remained a favorite for many of our community members. Feel free to adjust the spice level by adding more Sriracha to the marinade or just drizzling it on at the end.

Tags

Ingredients

Servings:
4
Metric
Sriracha Ramen Salad:
  • Tofu, extra-firm - 16 oz, matchsticks (vacuum-packed preferable)
  • Brown sugar - 2 tsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Vinegar, rice - 3 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Oil, cooking - 6 Tbsp
  • Miso paste, any color - 2 tsp
  • Sriracha - 1 tsp (sub any hot sauce)
  • Carrots - 6 oz, shredded (look for pre-shredded)
  • Green beans, fresh or frozen - 10 oz, chopped into bite-sized pieces
  • Noodles, uncooked ramen - 6 oz (sub Udon noodles or spaghetti)
  • Green onions - 2 stalks, chopped, white and green parts combined
  • Lime juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into matchsticks. (Can be done 1 day ahead)
  2. Make marinade - Whisk together brown sugar, soy sauce, vinegar, toasted sesame oil, cooking oil, miso, and Sriracha.
  3. Marinate tofu - Toss tofu with half the marinade. Marinate for 15 to 30 minutes.
  4. Carrots / Green beans - Prep as directed. If using frozen green beans, defrost. If using fresh green beans, place green beans in a microwave-safe container, cover with a wet paper towel, and microwave for 2 to 3 minutes, until tender but still crunchy. (Can be done up to 4 days ahead)
  5. Cook ramen - Bring a saucepan of water to boil. Salt generously and add ramen or other noodles (discard any seasoning packets that came with the ramen). Cook according to package instructions. Drain. Use scissors to snip up ramen into shorter more bite-sized pieces. (Can be done up to 3 days ahead)
  6. Green onions - Chop green onions. Combine green and white parts. (Can be done 1 day ahead)

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Make

  1. Heat up a wok over medium-high heat. Toss tofu with marinade into heated pan. Saute until tofu is golden and crisp on the outside, ~5 minutes.
  2. Toss remainder of marinade with cooked tofu, ramen, carrots, green beans, and green onions (green and white parts). Finish with lime juice. Season to taste with some salt and pepper. Add some more Sriracha if you'd like.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (56)
Gluten-free (2)
Paleo (6)
Vegetarian (14)

37 reviews

Very tasty and an excellent leftover that could be eaten cold or warmed up for lunch.

By: Christy
Posted: Jul 03, 2020
Diet: Original
0 Helpful

My family was skeptical, but we all loved this recipe! I had no miso on hand, so I replaced it with fish sauce which worked perfectly.

By: Hayley
Posted: Aug 08, 2019
Diet: Original
0 Helpful

One of our all-time favourites. We'll make this again and again!

By: Jenna
Posted: Oct 16, 2018
Diet: Original
0 Helpful

good

By: Brooke
Posted: Jul 06, 2018
Diet: Original
0 Helpful

Nice, easy summer salad.

By: Laurie
Posted: Jul 01, 2018
Diet: Original
0 Helpful

Pretty good and easy to make which is a plus!

By: Catherine
Posted: Jun 27, 2018
Diet: Original
0 Helpful