6ouncesramen noodlescooked to package directions and rinsed with cool water
2cupsthinly sliced cabbage
1red bell pepperthinly sliced
2scallionssliced
1carrotcut into matchsticks
½cupalmondstoasted and chopped
2tablespoonstoasted sesame seeds
3tablespoonssoy sauce
1tablespoonsesame oil
3tablespoonssweet chili sauce
2tablespoonsrice vinegar
Instructions
In a large bowl, add the cooked ramen, veggies, almonds, and sesame seeds.
In a separate small bowl, whisk together the soy sauce, sesame oil, sweet chili sauce, and rice vinegar. Taste, and add more of any ingredient to your preference.
Drizzle about half of the dressing over the bowl with the noodles. Toss the salad together with tongs to distribute the veggies and dressing. Taste, and add more dressing if you'd like.
Serve immediately. Enjoy!
Notes
Some ramen noodles disintegrate quickly after they are cooked. Feel free to substitute any noodle you like or cook the ramen noodles right at the last minute before serving. This salad is great warm and at room temperature.