Crunchy Ramen Noodle Salad
[Vegan]

To Make the Thai Red Curry Sauce:

1. Whisk together all the ingredients for the sauce in a small bowl until well incorporated and smooth. Cover and place in refrigerator for at least 30 minutes before serving to allow the flavors to meld.

To Make the Crunchy Ramen:

1. Heat 1 tablespoon of oil in a large skillet or wok and add the broken up ramen. Sprinkle with white pepper and soy sauce and stir over heat for about 2 minutes until toasted. Remove pan from heat and pour noodles onto a separate plate.

To Make the Caramelized Cashews:

1. Line a tray with wax or greased parchment paper and set nearby. Using the same pan from the ramen, add another tablespoon of oil and 1/2 teaspoon ginger to pan. Place back over medium heat and stir for about 2 minutes until ginger is browned and fragrant. Reduce heat to low and stir in sugar, agave, soy sauce, and sesame oil until combined then add sesame seeds and cashews to pan and stir for 1-2 minutes more until nuts start to brown slightly. Remove from heat and pour them onto prepared tray and use a rubber spatula to separate them as much as possible before they cool. Once cooled, break up or chop any larger chunks that hardened together.

To Make the Salad:

1. Combine all of the salad veggies in a large bowl and toss to combine. Top with black sesame seeds, caramelized cashews, and crunchy ramen. Just before serving drizzle with desired amount of the curry sauce. Serve as soon as possible with additional lime wedges for squeezing, if desired.