Chilled Ramen Noodle and Peanut Salad
This cold noodle salad with a sweet and tangy peanut dressing is tailor-made for warm weather. Growing up, I didn’t eat much salad, except for the nondescript cucumber, tomato, carrot, onion and seasonal radish slices that made occasional appearances at mealtimes (if you grew up in an Indian household, you know what I mean). But this colorful salad gets my complete attention, front and center! It’s easy to make, light and satisfying. The satay sauce-inspired peanut dressing is so delicious, I could drink it on its own (like seriously). In terms of flavor and texture, it ticks all the right boxes, can be made ahead and is perfect for summer. Ramen noodles were my accessible choice, but soba noodles would work as a gluten-free option.
Chilled Ramen Noodle and peanut Salad
(Makes 4-6 servings)
Ingredients
For the Salad -
140 grams (2 packets) ramen noodles (I used Maggi 2-minute noodles)
Water for boiling
1 cup shredded purple cabbage
1 cup shredded iceberg lettuce
1 cup shredded carrot
1/2 red bell pepper, cut into strips
1/4 cup chopped spring onion greens
1/4 cup chopped cilantro
For the Dressing -
1/4 cup creamy peanut butter
1/4 cup freshly squeezed lemon juice
3 tbsp honey (or to taste)
2 tbsp rice wine or white vinegar
2 tbsp dark soy sauce
2 tbsp extra virgin olive oil, divided
1 tsp ginger-garlic paste
1 tsp red chilli flakes
Salt and black pepper to taste
To Garnish -
1/2 cup roasted, salted peanuts, roughly chopped
1 tbsp toasted sesame seeds
Method
Break up the noodles and boil them according to the package instructions (discard the noodle seasoning packets).
Drain the cooked noodles. Transfer the noodles to a large salad bowl and stir in 1 tbsp of olive oil into the noodles. Let them cool to room temperature.
While the noodles are cooling, prepare the salad dressing; combine all the dressing ingredients in a bowl. Whisk well until smooth. Refrigerate the salad dressing until chilled.
Add all the other salad ingredients into the cooled noodles and toss well. Cover and refrigerate until chilled.
To serve: Mix the salad dressing into the chilled noodles and vegetables. Toss well to incorporate. Garnish the noodle salad with the peanuts and sesame seeds and enjoy!
