Cold Ramen Noodle Salad

  • Serves: 8
  • Prep Time: 20 min
  • Cook Time: 5 min
  • Calories: 221
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Ingredients

  • 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

  1. 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.
  2. In a small bowl, mix all of the ingredients for the dressing, until the brown sugar dissolves.
  3. In a large salad bowl, toss together the cooked ramen noodles along with the cabbage, cucumber, bell pepper, green onion, cilantro and basil.
  4. Top with peanuts and sesame seeds. Serve cold.