Chilled Ramen Noodle Bowl
Dress cooked fresh ramen noodles in an easy, creamy sauce made with blended cashews, butternut squash seed oil, apple cider vinegar, Thai basil and kimchi paste, and combine with a raw gently massaged salad of summer squash, scallions, Napa cabbage and cucumber. Let the dish refrigerate for a few hours before you layer on some grilled chicken or tofu and serve.
