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Sriracha Ramen Salad
with tofu, carrots and broccoli

Active: 35 min Total: 1 hr 5 min
This ramen noodle salad is perfect for colder weather. Veggies, tofu and ramen are all tossed in a tasty Asian vinaigrette for a simple and colorful dinner to start your Monday!
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Ingredients

Metric
Servings:
4
Sriracha Ramen Salad:
  • Brown sugar - 2 tsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Rice vinegar - 3 Tbsp
  • Toasted sesame oil - 1 Tbsp
  • Cooking oil - 6 Tbsp
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb, sliced into matchsticks (Look for the vacuum-packed kind that does not break apart when cooking)
  • Carrots - 2, grated
  • Broccoli - 1 head, chopped
  • Cilantro, fresh - 4 Tbsp, chopped
  • Ramen noodles - 6 oz
  • Lime - 1/2, juice of
  • Sriracha - to taste
  • Salt and pepper - to taste

Nutrition Facts

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Prep

  1. Make marinade - Whisk together brown sugar, soy sauce, rice vinegar, sesame oil, and cooking oil.
  2. Tofu - Slice into matchsticks. Cover in half the marinade and marinate for 15 to 30 minutes.
  3. Carrots / Broccoli - Prep as directed. Place broccoli in a microwave-safe container, cover with a wet paper towel, and microwave for 2 to 3 minutes, until broccoli is tender but still crunchy. (Can be done up to 4 days ahead)
  4. Cilantro - Prep as directed. Cilantro can be combined with carrots. (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). 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)

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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, broccoli and cilantro. Finish with lime juice. Season to taste with Sriracha, salt and pepper.

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Reviews

Ratings

Original (83)
Gluten-free (7)
Paleo (8)
Vegetarian (18)

34 reviews

Reduced the oil by half and used roasted broccoli in place of green beans. Yum!

By: Nancy
Posted: Jul 31, 2020
Diet: Original
0 Helpful

A tad much oil, but it wasn't too bad -- helped the noodles not stick. Instead of tofu I used shitake mushrooms, and it turned out great. Tasty, easy meal.

By: Sam
Posted: Dec 12, 2017
Diet: Vegetarian
0 Helpful

Good! I cut the oil in half.

By: Christina
Posted: Jul 18, 2017
Diet: Vegetarian
0 Helpful

Much better than I thought, given the ingredients are fairly plain.

By: Donna
Posted: Jul 05, 2017
Diet: Gluten-free
0 Helpful

WAY too much oil in the marinade!

By: Christine
Posted: Jun 27, 2017
Diet: Vegetarian
0 Helpful

This one is a keeper!

By: Lisa
Posted: May 24, 2017
Diet: Original
0 Helpful