I recently was invited to participate in a recipe challenge. Below is the recipe I devised using the JSL Foods Rice Noodle ramen. The recipe is vegan, gluten-free, allergy friendly and top 8 allergen-free. I’ve titled it: Crispy Saffron Noodle Cakes with Napa Cabbage Salad and Six Pepper Slaw.

Crispy Saffron Noodle Cakes with Napa Cabbage Salad and Six Pepper Slaw – makes 6 appetizer servings

JSL Foods, @jsl_foods (www.jslfoods.com) located in California has a line of refrigerated ramen under the Fortune brand which includes the gluten-free rice ramen (pictured below). The product is pre-cooked and steamed. There is a peanut packet inside of it, but I didn’t use it (peanut-free household). The rice ramen is gluten free. As always, I recommend calling the company to verify that this and all products are free of your allergens. Look for the JSL Foods Rice Ramen product in the refrigerated section of your local Shop Rite supermarket.


Product used: Rice Noodle Gluten Free Thai PanutRamen Noodles. Ingredients: Water, Rice Flour, Non-GMO Canola Oil.

Saffron Noodle Cake

1/8 tsp saffron threads, finely crushed

1 tsp hot water

2 TBSP unsalted butter

1 package JSL rice noodles

Salt and freshly ground pepper

Preheat oven to 425 degrees.

Boil 2 Cups of water and cook noodles for two minutes, drain. Add warm water to saffron threads. Melt 2 tbsp butter and pour butter into saffron water mixture, stir.

Toss noodles, saffron butter , add salt and pepper, then divide evenly into the center six whoopie pie pan sections (a shallow circular pan or alternatively a muffin pan). Bake for 15-20 minutes until golden brown and crispy. Set aside.



Napa Cabbage Salad

1 head napa cabbage

1 bunch minced green onions

1 cup or more cilantro leaves torn or chopped

1/4 cup rice vinegar

1/2 cup olive oil

1/4 cup sugar

2 tablespoons Bragg’s liquid aminos (or other gluten-free liquid aminos, Tamari sauce, etc)

2 tablespoons Mirin

Finely shred the napa cabbage. This is difficult because the harder leaves will fall off. Do the best that you can, then finely sliver the harder parts of the cabbage and shred the fine leaves with your hands. Mix the green onions and cilantro with the cabbage. Place in the fridge until needed.

Combine vinegar, oil, sugar, mirin and liquid aminos in a small pan and bring the mixture almost to a boil, stirring, until the sugar is dissolved. Remove the pan from the stovetop, place in a glass container and let cool.


Five Pepper Slaw

1 Red Bell Pepper

1 Orange Bell Pepper

1 Yellow Bell Pepper

1 Purple Bell Pepper

1/2 of a Red Onion


1 Jalapeno pepper (minced)

1 tbsp Tarragon torn

2 tbsp vinegar

2 tsp sugar

1 tsp salt

1/4 teaspoon Hot sauce

Freshly ground black pepper

1/4 Cup Olive Oil

Lime Juice / Zest

Core the peppers and remove the seeds. Slice the peppers into strips. Slice the red onion thinly.

In a bowl, make the dressing by stirring together the minced jalapeno pepper, fresh tarragon, vinegar, sugar, salt, hot sauce, salt and black pepper. Add oils, then whisk until the dressing is smooth and thick.

Toss the peppers with the dressing and finish with lime juice and zest.


Saffron cakes

One bunch Thai basil

Napa Cabbage Salad

Five Pepper Slaw

Place saffron cake on the plate, add a few leaves of Thai basil, place napa cabbage salad on top, drizzle with a bit of dressing, place five pepper slaw on top of napa cabbage salad, then finish with a sprig Thai basil. Add a bit more dressing if desired.


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JSL Foods Rice Ramen can be found in Brooklyn at Shop Rite.









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