Cold Ramen Noodle Salad
This light and fresh Cold Ramen Noodle Salad is a delicious, healthy, and unique summer salad. It's quick and easy to make.
Ingredients
- 2 ramen noodle cakes (millet and brown rice ramen) (70 g each)
- 1 head romaine lettuce (shredded)
- 1 ½ cups cucumber (english or persian) (thinly sliced)
- 1 cup carrots (thinly sliced or shredded)
- ¼ cup green onions or chives (thinly sliced)
- 1 cup shelled edamame (cooked and cooled)
- ⅓ cup cilantro leaves (roughly chopped)
- ½ cup roasted peanuts
- 2 teaspoons sesame seeds (white or black)
Dressing
- 3 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon fish sauce
- 3 tablespoons soy sauce
- 1 tablespoon lime zest
- ½ teaspoon chili paste (or to taste)
- 1 teaspoon fresh ginger (grated)
- ¼ cup water
Instructions
- In a small bowl, mix all of the ingredients for the dressing.
- In a saucepan, bring four cups of water to a boil, then add the two ramen noodle cakes. Cook ramen noodles according to package instructions, just until tender. Rinse under cold water.
- In a large salad bowl, add the cooked ramen noodles, lettuce, cucumber, carrots, edamame, green onion, cilantro, peanuts, and sesame seeds.
- Add dressing and toss together.
- Top with the additional peanuts and sesame seeds, if desired. Serve cold.