Broccoli and Ramen Noodle Salad Recipe

Broccoli florets: Fresh, crunchy pieces of broccoli that add a healthy and vibrant element to the salad.

Ramen noodles: Instant noodles that are crushed and used for a crunchy texture; discard the seasoning packet.

Shredded carrots: Adds a sweet and crisp texture to the salad.

Green onions: Chopped for a mild onion flavor that complements the other ingredients.

Olive oil: Used as a base for the dressing, adding a rich and smooth texture.

Rice vinegar: Provides a tangy and slightly sweet flavor to the dressing.

Soy sauce: Adds a salty and umami depth to the dressing.

Honey: Balances the dressing with a touch of sweetness.

Sesame oil: Adds a nutty and aromatic flavor to the dressing.

To enhance the texture and flavor of this salad, lightly toast the crushed ramen noodles in a dry skillet over medium heat until they turn golden brown. This will add a delightful crunch and a nutty aroma to the dish. Additionally, blanch the broccoli florets in boiling water for about 1-2 minutes, then immediately transfer them to an ice bath to preserve their vibrant color and crispness.

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be used raw or lightly cooked, just like broccoli.

• crushed ramen noodles - Substitute with crushed rice noodles: Rice noodles provide a similar crunch and are gluten-free.

• shredded carrots - Substitute with shredded cabbage: Shredded cabbage offers a similar crunch and can add a different flavor profile.

• chopped green onions - Substitute with chopped chives: Chives have a similar mild onion flavor and can be used in the same quantity.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that works well in salads.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can add a slightly fruity note to the salad.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used in the same quantity.

• sesame oil - Substitute with toasted walnut oil: Toasted walnut oil has a rich, nutty flavor that can complement the other ingredients in the salad.

• To store the broccoli and ramen noodle salad, transfer it to an airtight container. This will help maintain the freshness of the vegetables and keep the dressing from making the noodles too soggy.
• Place the container in the refrigerator. The salad can be stored for up to 3 days. The broccoli and carrots will retain their crunch, and the flavors will continue to meld, enhancing the taste.
• If you plan to make the salad ahead of time, consider storing the dressing separately. Mix the broccoli, ramen noodles, carrots, and green onions in one container and the olive oil, rice vinegar, soy sauce, honey, and sesame oil in another. Combine them just before serving to keep the noodles crisp.
• For freezing, it is not recommended to freeze the broccoli and ramen noodle salad as the vegetables and noodles can become mushy upon thawing, and the dressing may separate.
• If you must freeze, consider freezing only the broccoli and carrots separately. Blanch the broccoli florets by boiling them for 2-3 minutes, then immediately transferring them to an ice bath to stop the cooking process. Drain and pat dry before freezing in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container.
• When ready to use, thaw the broccoli and carrots in the refrigerator overnight. Assemble the salad with fresh ramen noodles, green onions, and the dressing just before serving.
• Always label your containers with the date to keep track of freshness and ensure you consume the salad within the recommended time frame.

• For a quick and easy method, use the microwave:

  1. Place the broccoli and ramen noodle salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed. Be careful not to overheat, as the broccoli can become mushy.

• For a stovetop approach:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet to prevent sticking.
  3. Add the broccoli and ramen noodle salad to the skillet and stir occasionally.
  4. Cook for 3-5 minutes until the salad is warmed through, ensuring the ramen noodles retain some crunch.

• For an oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the broccoli and ramen noodle salad evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent the ramen noodles from drying out.
  4. Bake for 10-12 minutes, stirring halfway through to ensure even heating.
  5. Remove from the oven and let it cool slightly before serving.

• For a steamer method:

  1. Place the broccoli and ramen noodle salad in a heatproof bowl that fits into your steamer basket.
  2. Fill the steamer pot with water and bring it to a gentle boil.
  3. Place the bowl in the steamer basket and cover with a lid.
  4. Steam for 3-5 minutes, checking occasionally to ensure the broccoli remains crisp-tender.
  5. Remove from the steamer and toss gently before serving.

• Large mixing bowl: Use this to combine the broccoli, crushed ramen noodles, shredded carrots, and chopped green onions.

• Separate bowl: This is needed to whisk together the olive oil, rice vinegar, soy sauce, honey, and sesame oil to make the dressing.

• Whisk: Essential for thoroughly mixing the dressing ingredients until they are well combined.

• Measuring cups: These will help you measure out the exact amounts of broccoli florets, shredded carrots, and chopped green onions.

• Measuring spoons: Use these to measure the olive oil, rice vinegar, soy sauce, honey, and sesame oil accurately.

• Knife: Necessary for chopping the green onions into small pieces.

• Cutting board: Provides a safe and clean surface for chopping the green onions.

• Serving spoon: Useful for tossing the salad to ensure the dressing coats all the ingredients evenly.

• Refrigerator: If you choose to refrigerate the salad for later, this will keep it fresh and allow the flavors to meld.

Pre-cut vegetables: Buy pre-cut broccoli florets and shredded carrots to save chopping time.

Use a jar for dressing: Shake the olive oil, rice vinegar, soy sauce, honey, and sesame oil in a jar for quick mixing.

Crush noodles in the package: Crush the ramen noodles while still in the package to minimize mess.

Make ahead: Prepare the salad and dressing separately the night before and combine them when ready to serve.