Ramen Noodle Salad

Dave DeWitt Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Ramen Noodle Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This recipe and others can be found in the following article:

 Oodles and Oodles of Asian Noodles

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus 



Ingredients


For the Dressing:

  • 3 tablespoons peanut oil

  • 3 tablespoons peanut butter

  • 3 tablespoons rice vinegar

  • 2 tablespoons Asian garlic chile sauce or sambal oelek

  • 1 tablespoon lime juice, fresh preferred

  • 1 tablespoon dark soy sauce

  • 2 teaspoons grated ginger

  • 1 teaspoon sugar

  • 1 teaspoon toasted sesame oil

  • 1 clove garlic, minced

For the Salad:

  • 2 cups cooked ramen noodles

  • 1/2 cup shredded carrots

  • 1/4 cup green onions, chopped including the greens

  • 1/4 cup bean sprouts

  • 1/4 cup sliced cucumber

  • 4 radishes, sliced

  • Garnish: Chopped peanuts and chopped fresh cilantro

 

 



Instructions


In a bowl, combine all the ingredients for the dressing, mix well, and allow to sit at room temperature for an hour to blend the flavors.

Place the noodles in a large bowl or platter and top with the vegetables. Pour the sauce over the salad and gently toss.

Garnish the salad with the cilantro and nuts, and serve.

Servings
4 to 6
Servings
4 to 6
Ramen Noodle Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This recipe and others can be found in the following article:

 Oodles and Oodles of Asian Noodles

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus 



Ingredients


For the Dressing:

  • 3 tablespoons peanut oil

  • 3 tablespoons peanut butter

  • 3 tablespoons rice vinegar

  • 2 tablespoons Asian garlic chile sauce or sambal oelek

  • 1 tablespoon lime juice, fresh preferred

  • 1 tablespoon dark soy sauce

  • 2 teaspoons grated ginger

  • 1 teaspoon sugar

  • 1 teaspoon toasted sesame oil

  • 1 clove garlic, minced

For the Salad:

  • 2 cups cooked ramen noodles

  • 1/2 cup shredded carrots

  • 1/4 cup green onions, chopped including the greens

  • 1/4 cup bean sprouts

  • 1/4 cup sliced cucumber

  • 4 radishes, sliced

  • Garnish: Chopped peanuts and chopped fresh cilantro

 

 



Instructions


In a bowl, combine all the ingredients for the dressing, mix well, and allow to sit at room temperature for an hour to blend the flavors.

Place the noodles in a large bowl or platter and top with the vegetables. Pour the sauce over the salad and gently toss.

Garnish the salad with the cilantro and nuts, and serve.

Servings
4 to 6
Servings
4 to 6
Share this Recipe