Asian Ramen Noodle Salad

subheading: TAHINI ASIAN SAUCE:

4 tablespoons (64g) runny tahini (I love the Kroger Simple Truth brand, it's VERY runny. Trader Joe's also has a runny tahini)

6 tablespoons (90g) low-sodium soy sauce OR tamari for gluten-free

3 tablespoons (60g pure maple syrup OR agave

3 tablespoons (45g) rice vinegar

1 ½ tablespoons minced fresh ginger OR 2 to 3 teaspoons powdered ginger if you want, but the flavor is best with fresh

2 teaspoons hot sauce

subheading: REMAINING INGREDIENTS:

two 2 to 3 oz ramen noodle packets (You will NOT be using the seasoning packets. I use the Koyo reduced sodium brand found at Sprouts or online) Use gluten-free noodles if needed, see NOTES

3 overflowing cups (180g) broccoli florets, processed into tiny pieces (see directions)

2 ½ cups (175g) shredded carrots

Optional topping: toasted sesame seeds, toasted almonds, extra hot sauce

I use this scale.

Directions at thevegan8.com

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