Asian Salad With Ramen Noodles
“Rich, colorful, and super impressive!”
Sharon Yisrael
Original Recipe Author
Not only is this recipe bursting with colors, but it’s also filled with a whole lot of flavors and textures!
This Asian salad with ramen noodles is an interesting combination of soft, crunchy, sweet, and savory vegetables. On top of that, it’s got the unique subtle taste and soft texture of egg noodles!
Why this Asian Salad With Ramen Noodles is A MUST-try:
Frequently Asked Questions:
Asian Salad With Ramen Noodles
What type of meat comes out the best?
I’ve made it with a minute steak roast, thin rib eye, and thin sirloin steak before. So far, the one with the minute steak roast came out the best.
What can I replace the teriyaki sauce with?
Ideally, something sweet, like brown sugar or some date syrup, is a good substitute.
Ingredients
- Egg noodles
- 1 lbs. beef (sirloin / rib-eye / rump, cut into thin strips (500 g) – optional (skip for a vegetarian version))
- 1 onion (cut into strips)
- 1 red bell pepper (cut into strips)
- ¼ cabbage (cut into strips)
- 1 scallion stalk (cut into rings)
- 1 carrot (cut into strips)
- 1 yam (cut into strips)
- Green beans
- 1 green hot pepper (cut)
- Fresh mushrooms
- 4 tbsp. teriyaki sauce
- 4 tbsp. soy sauce
- 4 tbsp. hot chili sauce
- Optional – any other favorite vegetable
Instructions
- In a pan, slightly fry the onions.
- Add beef strips and lightly fry. For a vegetarian version, skip this step.
- Add all of the vegetables. At this point, you can add or omit any vegetable you like!
- Add the sauces while constantly stirring until the vegetables are tender and soft.
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Oh, and we almost forgot!
This Asian Salad With Ramen Noodles is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
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