Asian Noodle Salad with Meatballs

SERVES

6

PREP TIME

30 minutes

COOK TIME

10 minutes

INGREDIENTS

plant based protein

1 Package Pure Farmland Homestyle Meatballs
2 packs of ramen noodles (uncooked, seasoning packet discarded)
12 oz. package broccoli slaw
5 oz. shredded carrots
1 cup sliced almonds

Dressing Ingredients:

½ cup canola oil
¼ cup + 2 Tbsp. apple cider vinegar
1 ½ Tbsp. Soy Sauce
½ cup granulated sugar
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. ginger powder
Salt & pepper to taste

DIRECTIONS

Preheat oven to 350°F & toast almonds until golden; about 6 minutes.

Heat oven to 375°F. Place Pure Farmland Meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes, or until internal temperature reaches at least 175°F.

To make the dressing, whisk together canola oil, apple cider vinegar, soy sauce, sugar, garlic powder, onion powder & ginger powder. Add salt & pepper to taste. Refrigerate until ready to use.

To make the salad, break uncooked ramen into small pieces. Combine ramen, broccoli slaw, shredded carrots & sliced almonds in a large bowl.

Pour dressing over all salad ingredients, tossing gently to combine. Be careful to not overly crush dry ramen noodles.

Add meatballs immediately before serving. Enjoy!

Recipe Inspiration

FIND PURE FARMLAND NEAR YOU Go

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