Ramen Cabbage Salad Recipe on Food52 (2024)

FAQs

How to add lettuce to ramen? ›

Adding Vegetables to Instant Ramen

Quick-cooking vegetables like baby spinach, romaine lettuce, bean sprouts, thinly sliced cabbage, watercress, and scallions (amongst others) can be stirred into the soup right before serving. They should wilt in a matter of seconds.

It's a great base to add to. Occasionally I'll add other vegetables if I fancy a more veggie-heavy ramen. Using cabbage of course is not traditional, but often pak choy and Asian-type vegetables are imported and not seasonal, so here you can achieve a similar taste with a seasonal vegetable.

Pour your noodles, and desired amount of broth, into a large bowl. Then add your veggies, your sliced ramen egg, and top it off with some sliced green onion, red chili flakes, and garlic.

You don't have to stick solely to spinach, any kind of leafy green or veggies will suit your noodle dishes – from presenting pea shoots to your stir-fries to butter lettuce for your broth, shredded cabbage, green onions, cilantro, broccolini or kale, the options are endless.

Eggs are a great way to add flavor and protein to your package of ramen. Prepare the noodles with seasoning and as much liquid as you like. Then, decide how you want to prepare the egg. You can boil, poach, or simmer an egg directly in the ramen.

Sauce it Up

Well, Instant ramen is a great way to use up some of those sauces. You can stir sambal, chili garlic sauce, sriracha, oyster sauce, hoisin sauce, fish sauce, gochujang, soy suace, or any number of other sauces into your broth for more flavor. Or add them to the finished bowl as a sort of table seasoning.

While instant ramen is not bad for you, it isn't recommended as a single food daily or multiple times per day on its own due to its high-sodium flavoring packet or broth. Adding additional toppings, such as protein and vegetables, to the wheat noodle and broth base can increase its nutrition profile.

Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges.

It's a delicious, filling dish that comes together in just 20 minutes that's great as a side dish or even main coarse depending how many you're serving. While traditional fried cabbage noodles are made with egg noodles, using ramen is a winning variation – it's one of my favorite shortcuts.

Add vegetables: Adding fresh or cooked vegetables like carrots, broccoli, onions or mushrooms to instant ramen noodles will help add nutrients that plain ramen noodles lack.

Can you put spinach in ramen? ›

Cook the frozen chopped spinach and the flavor packet from the ramen noodles in 2 cups of boiling water for 3 minutes or until spinach is done. Add in the ramen noodles and cook for another three minutes.

Key ingredients for this Crunchy Ramen and Sesame Salad.

The lettuce- You can use whatever you want or have on hand. For the greens, I used a mix of lettuce for the texture. Super crunchy romaine and softer spring mix is a good balance.

Leftover lettuce can be used in recipes such as this delicious noodle soup. It's crunchy and delicious when grilled and added to ramens and phos offering a gorgeous texture against the noodles and soup.

Green Veggies

A handful of wilted spinach, some chopped cabbage, and even canola plant will all boost the brilliance of this dish. Green veggies bring plenty of nutritional benefits to your bowl of ramen but also add to the delights of color and texture too.