Cold Noodle and Veggie Salad

Serves 2

Rice ramen and a rainbow of vegetables create something special. Generous servings of your favorite veggies create a simple noodle dish that doubles as a proper meal.


For the noodles and veggies:

  • 1 pack Lotus Forbidden Ramen
  • 4 pcs Button Mushrooms
  • ¼ block Mori-Nu Organic Tofu
  • 4 pcs Cherry Tomatoes, halved
  • ¼ pc Cucumber, sliced
  • Handful Radish Sprouts
  • 5 pcs Native Forest Young Con
  • 2 tsp Spring Onion, thinly sliced
  • 1 Tbsp Cilantro Leaves
  • 2 pcs Cadia Roasted Seaweed
  • 2 tsp Bob’s Red Mill Sunflower Seeds, toasted
  • Sadaf Grapeseed Oil

For the dressing:

  • 4 Tbsp San-J Tamari
  • 2 Tbsp Cadia Honey
  • 2 Tbsp Cadia Apple Cider Vinegar
  • ½ Tbsp Lakewood Lemon Juice
  • 1 Tbsp Spectrum Sesame Oil
  • 1 Tbsp Cadia Whole Grain Mustard
  • 1 tsp Ginger
  • 1 tsp Bob’s Red Mill Sesame Seeds
  • 1 Tbsp Sadaf Grapeseed Oil


  1. Cook ramen according to package instruction.
  2. Sauté mushrooms in 2 Tbsp grapeseed oil until browned.
  3. Cut up tofu into cubes and deep fry until golden brown. Pat off excess oil.
  4. For the dressing, combine ingredients in a bowl.
  5. Toss noodles, fried tofu, and all vegetables, except for roasted seaweed. Drizzle in dressing.
  6. Transfer to a serving bowl and top with roasted seaweed strips, more tofu, sunflower seeds, cilantro, and spring onion.