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Broccoli and Almond Ramen Salad
Blanched broccoli tossed with almonds, crispy ramen, and a sesame-soy vinaigrette. Nutty and refreshing.
Green florets glisten—Noodles toast, almonds deepen—A bowl built for bites
Ingredients
- 4 portions ramen noodles (seasoning packets discarded)
- 3 large eggs, scrambled
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
- 1/4 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 2 tablespoons salsa (plus extra for serving)
- Hot sauce, to taste
- 1/4 cup fresh cilantro, chopped
- Tortilla chips, crushed, for garnish
- Kosher salt and black pepper, to taste
Preparation
- Cook ramen noodles according to package instructions; drain and set aside.
- In a skillet, sauté diced onion and bell pepper over medium heat until just softened.
- Add eggs and scramble gently with vegetables until just set. Season with salt and pepper.
- Add cooked noodles to the skillet, mixing in shredded cheese and salsa until noodles are evenly coated and cheese is melty.
- Serve hot, topped with a drizzle of hot sauce, chopped cilantro, and crushed tortilla chips.
- Finish with your choice of toppings: diced avocado, pickled red onions, crumbled queso fresco, lime wedges, thinly sliced jalapeños, pico de gallo, and chopped chives.