Delicious Ramen Noodle Salad with a Crunchy Twist

This Ramen Noodle Salad is packed with colorful vegetables and a crunchy twist, perfect for a hearty and satisfying meal.

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Prep Time 15

Cook Time 10

Resting Time 5

Total Time 30

Servings: 4 servings

Course: Salad

Cuisine: Vegetarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 head Cauliflower Can substitute with broccoli
2 cups Bell Peppers Any color
1 medium Onion Yellow or red, depending on flavor preference
2 cloves Garlic Fresh garlic preferred

For the Sauce

2 cups Vegetable Broth Low-sodium recommended
8 oz Cream Cheese Can substitute with Greek yogurt

For the Topping

1 cup Cheddar Cheese Can use vegan cheese for dairy-free option

Equipment

Instant Pot
Oven
Skillet
Baking dish
Cutting Board
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Chop your cauliflower, bell peppers, and onion into bite-sized pieces.
Sauté the chopped onion and minced garlic together over medium heat for about 3–5 minutes.
Add the chopped cauliflower and bell peppers into the pot and sauté for an additional 5–7 minutes.
Pour the vegetable broth into the pot and simmer for about 10 minutes.
Stir in the cream cheese until melted and fully incorporated.
Transfer the mixture to a greased baking dish and smooth it out.
Sprinkle cheddar cheese over the top of the casserole.
Bake for 20-25 minutes until bubbly and golden.
Let it rest for about 5 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 18gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 400mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

This casserole is perfect for busy weeknights and can be prepped ahead of time and stored in the refrigerator for up to 2 days before baking.

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