2
(3 oz) packages of instant ramen noodles (seasoning packet discarded) or 6 oz. fresh ramen noodles
2 cups
shredded cabbage, green or napa
1 ½ cups
cucumber, english or persian, diced
1
red bell pepper, cored, seeded and thinly sliced
3
green onions, white and green parts, thinly sliced
⅓ cup
cilantro leaves, loosely packed, roughly chopped
⅓ cup
basil leaves, loosely packed, roughly chopped
½ cup
peanuts, roasted, chopped
2 tsp
sesame seeds white or black
Dressing
3 tbsp
lime juice
2 tbsp
brown sugar
2 tbsp
fish sauce
2 tbsp
vegetable oil
1 tbsp
toasted sesame oil
1 tbsp
lime zest
1 tsp
chili paste
1 tsp
fresh ginger
Method
Bring water to boil and cook the ramen noodles for about 2 minutes or until al dente (do not let them get soggy, they will continue to absorb the dressing so it's very important that they are cooked al dente). Drain, run under cool water to stop them from cooking any further and set aside.
In a small bowl, mix all of the ingredients for the dressing, until the brown sugar dissolves.
In a large salad bowl, toss together the cooked ramen noodles along with the cabbage, cucumber, bell pepper, green onion, cilantro and basil.