| CUCUMBER RAMEN NOODLE SALAD |
Because sometimes you have to eat a whole cucumber... or three mini Persian cucumbers!
Recipe notes:
The ramen noodles linked below are my absolute favourite, so I hope you can get your hands on them! However if you can’t soba noodles would be great, or another ramen style noodle! These have 8g protein per serving so if you need a substitution try hitting at least 8g protein per serving.
I’ve added broad beans to add to the protein count, which you can usually find in a middle eastern or asian grocer. I’ve linked the frozen ones I’ve used. If needed this recipe would also be great with edamame!
Recipe make 2 servings
Macros per serving:
579 cals - 23g fat - 71g carbs - 22g protein
Ingredients:
2 ramen cakes
6 persian cucumbers
2 cups broad beans, canned or frozen
2 tbsp toasted sesame seeds
Optional: 1/2 cup fresh chopped cilantro
Ingredients, dressing:
2 tbsp sesame oil or extra virgin olive oil
2 tbsp rice vinegar
2 tbsp coconut aminos (soy free) or soy sauce
1-2 tbsp chili flakes
Recipe:
Bring 4-6 cups water to a boil, water measurement depends on if you’re adding the beans as well, see below.
Add the ramen cakes to the boiling water, cook according to package directions. Linked noodles take 7-8 minutes.
If using frozen broad beans - add them to the boiling water with the ramen cakes when the noodles have 5 minutes left.
If using canned broad beans just drain, rinse and set aside.
Drain and rinse the noodles & beans immediately with cold water to stop from cooking further.
Slice the cucumbers and if using fresh chopped cilantro.
Add all the dressing ingredients to a small bowl and whisk to combine. Set aside.
Plate all the ingredients into two bowls, top with sesame seeds and toss with the dressing.
Enjoy!