Cold Noodle Salad

My first cold noodle salad!! I've been seeing these for years and always thought they looked so good despite the fact that most recipes for this dish contain nuts and sesame ingredients!! I also do NOT like soba noodles for some reason and it seems like a lot of cold noodles dishes are made with them.

This version is very allergy friendly to those who can't have nuts or sesame! And also gluten!! I used brown rice ramen. PLZ take note that brown rice noodles don't refrigerate well so I usually get them super cool with an ice cold water rinse and then I eat the noodle salad immediately after assembly.

What you need:

• 2 garlic cloves, grated
• 1 small piece of ginger root, grated
• 1/4 cup soy sauce
• 3 tbsp rice vinegar
• 1/3 cup mayo
• 4 bricks of instant noodles (I used brown rice ramen)
• 1/2 cup shredded purple cabbage
• 1/2 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cup chopped green onion

​What to do:

1. Cook the noodles according to package instructions - if using instant ramen with a sauce packet, discard the seasoning or save it for later. Don't forget to rinse the noodles once they are cooked in order to stop the cooking process and cool them off.
2. Prepare the sauce in the bottom of a large and wide bowl. Use a whisk to mix the grated garlic/ginger + the soy sauce, rice vinegar and mayo.
3. Mix all the other ingredients into the sauce until everything is fully coated in it. I eat this dish at room temp (it tastes slightly chilled from the ice cold water on the noodles!) because I like to use brown rice ramen and it gets sort of firm once it's been sitting in the fridge.