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Ramen Noodle Salad

Monday, 26 May 2008

Description

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

At a glance

Cuisine

Asian

Ingredient

Vegetable

Cooking Method

No Cook

Heat Level

Chile

Thai

Meal/Course

Lunch

Dessert

Serves

4 to 6

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

Methods/steps

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.

Additional Tips

Serve this salad as a first course or as an accompaniment to Asian dinners of all kinds. The ingredients can be prepared ahead of time but don’t assemble the salad until just before serving as the noodles tend to soak up all the dressing. This salad is quick and easy to prepare with numerous variations. Try adding cooked shrimp, cooked chicken, shredded cabbage, cooked green beans, or snow peas in place of some of the vegetables.

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