Can You Handle All These Flavors in One Bowl?

Ingredients

• 1 cup Coconut Milk (full‑fat, canned)
• 2 cloves Garlic (whole, peeled)
• 2 tablespoons Soy Sauce (low‑sodium)
• 2 tablespoons Tahini (smooth)
• 1 tablespoon Red Curry Paste (Thai red curry paste)
• 1 Lime (zest and juice (about 2 Tbsp))
• 1 tablespoon Maple Syrup (pure)
• 1 teaspoon Sriracha (adjust to heat preference)
• 1 teaspoon Fresh Ginger (grated, about ½ inch piece)
• 1 medium Red Bell Pepper (seeded, diced)
• 2 cups Red Cabbage (shredded)
• 2 ears Fresh Corn (kernels removed, later grilled)
• 1 small head Broccoli (stems sliced, florets separated)
• 1 cup Edamame (shelled) (frozen, thawed)
• 1 cup Pineapple (fresh, diced)
• 2 cups Baby Arugula (loosely packed)
• ½ cup Roasted Cashews (unsalted, whole)
• 8 oz Ramen Noodles (dried, broken into pieces)
• 4 cups Water (for cooking noodles and veggies)

Instructions

1. Make the Dressing

   Add coconut milk, whole garlic cloves, soy sauce, tahini, red curry paste, lime zest, lime juice, maple syrup, Sriracha and grated ginger into a mixing bowl. Blend with an immersion blender until completely smooth and silky; add a splash of water if too thick.

   Time: PT5M

2. Prep the Vegetables

   Rinse and dice the red bell pepper into ½‑inch cubes. Shred the red cabbage and measure out 2 cups. Cut corn kernels off the cob (keep the cob for later grilling). Separate broccoli stems (slice thin) and florets. Thaw edamame. Dice fresh pineapple. Set baby arugula and cashews aside.

   Time: PT10M

3. Cook the Ramen Noodles

   Bring 4 cups water to a boil in the large pot. Add ramen noodles, separate with a fork, and cook 3 minutes until al dente. Drain, rinse under cold water to stop cooking, and set aside. Reserve the hot noodle water for the vegetables.

   Time: PT6M

   Temperature: 212°F

4. Blanch Broccoli Stems, Florets and Edamame

   Return the reserved noodle water to the pot and bring to a simmer. Add broccoli stems first; cook 1 minute. Then add broccoli florets and edamame; cook 3‑4 minutes until bright green and edamame float. Drain and rinse with cold water to halt cooking.

   Time: PT4M

   Temperature: 212°F

5. Grill the Corn Kernels

   Heat a cast‑iron skillet over medium‑high heat. Place corn kernels (still on cob) skin‑side down for 2‑4 minutes until charred, then flip and grill the other side 2‑3 minutes. Remove, let cool slightly, then shave kernels off the cob with a knife.

   Time: PT5M

   Temperature: Medium‑high heat

6. Optional Grilled Pineapple

   If desired, skewer pineapple chunks and grill in the same skillet for 1‑2 minutes per side until caramelized. This adds extra smoky sweetness.

   Time: PT3M

   Temperature: Medium heat

7. Assemble the Salad

   In a large serving bowl combine the cooled noodles, blanched broccoli, edamame, red bell pepper, red cabbage, grilled corn kernels, pineapple, baby arugula and cashews. Pour the dressing over and toss gently until everything is evenly coated.

   Time: PT3M

8. Serve

   Divide the salad into bowls and enjoy immediately, or refrigerate for later. The flavors meld beautifully after a short rest.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

55 g

Fat

18 g

Fiber

6 g