Colourful Asian Noodles: Elevate your Ramen Bag

This is for all the folks out there who don't feel like ordering in, want to feel like they are eating takeout while feeling healthy-ish, and are just about one snack short from an empty fridge. Sound like you tonight? Keep reading.

This recipe is great because you can reach for that ramen bag you were planning on never eating because you're *healthier than that* and toss its powdered seasoning bags in the garbage. A few shreds and slices later (along with a wonderfully simple vinaigrette), you have yourself a flavourful Asian noodle salad and I mean, look at it. It looks like a carnival.

Here's an example of what you can use,

Ramen noodles (1 bag- discard the powders)

Carrots (1-2, shredded)

Scallions (2, thinly sliced)

Red pepper (1, chopped)

Celery (2 ribs, thinly sliced)

Sesame seeds (for garnish)

A fun fact: a celery stalk is the whole head of celery you purchase at the store. The single stick you use for a salad here and there, that's a 'leafstalk' , which recipe writers often refer to as a single rib. It sounds pretty weird, so most people end up writing stalk for one stick of simply stick. Your pick!

Could also be,

Red onion (1/2, chopped)

Thai corn (1 can, drained and chopped)

Zucchinis (1-2, shredded)

Bok Choy (1-3, cooked beforehand)

Chinese cabbage (1/2 cup, thinly sliced)

For the vinaigrette,

Shallot (1, thinly sliced)

Scallions (a pinch of the ones you already cut)

Sesame oil (1/4 cup)

Soy sauce (5 tbsp)

Cooking oil (1/4 cup- avoid olive oil)

Ginger powder (1-2 tbsp)

If desired, a drop or two of hot sauce

All you need to do,

1. Chop/slice all ingredients.

2. For the sauce, mix everything together until the ginger powder has dissolved.

3. Cook the noodles, drain and throw everything into the same pot.

4. Mix thoroughly, and serve!