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Ramen Two Ways

We split the organic ramen and made two quick and easy dishes tonight.  One was a crunchy raw ramen salad and the other was a noodle dish with Gardein and veggies. It was colorful and lovely.
Servings 8
Ingredients
    Ramen Noodle Salad
  • 8.5 ounces Ocean's Halo Organic Ramen Noodle (Or 3 pks of 3 oz ramen noodles)
  • 1 cup thinly sliced nappa cabbage
  • 1 cup thinly sliced red cabbage
  • 1 cup Shredded carrot
    • Ginger Dressing
  • 1.5 cup Light tasting Olive Oil
  • 2 Cloves Garlic
  • 1 teaspoon Sugar
  • 1 tablespoon Grated Fresh Ginger
  • .25 cups Apple Cider or Rice Wine Vinegar
  • .25 cups Soy Sauce
    • Kicked up hot Ramen
  • Ocean's Halo Organic Ramen Noodle (Or 3 pks of 3 oz ramen noodles)
  • 1 pound Sugar Snap Peas
  • 1 cup Shredded Carrots
  • 1 Sweet Onion Chopped
  • 2 Packages Gardein Veggie Meat (We used one pork bites and one beefless strips)
    • Sauce
  • .25 cups Soy Sauce
  • .5 cups Water
  • 2 tablespoons Corn Starch
  • 1 tablespoon Vanilla
  • 1 tablespoon Sugar
Instructions
    Ramen Salad
  1. Break the raw noodles up into small pieces. Heat a skillet with a bit of butter and olive oil. Saute the noodles until lightly toasted. Place all of the ingredients for the ginger dressing in a blender and mix well. Blanch cabbage slices for a couple minutes in hot water, drain. Mix with the lettuce, carrots, toasted noodles and toss with dressing.
    2. Kicked Up Ramen
  2. Carnalize onion in large pan with a little butter and olive oil and add Gardein bits and cook through. Mix ingredients for sauce until corn starch is blended. Add to Gardein pan with carrots and heat through. Boil ramen with sugar snap peas for 3-4 minutes.
Read it online: https://redneckvegetarian.com/recipe/ramen-two-ways/