Sweet and Spicy Ramen Noodle Salad

Sweet and Spicy Ramen Noodle Salad

David Venable

Prep Time: 20 minutes

Serves: 6 to 8

Ingredients

  • 2-3 oz ramen noodle packs
  • 4 Tbsp unsalted butter
  • 2 oz rice wine vinegar
  • 1/4 cup sugar
  • 6 oz orange juice
  • 1 tsp low sodium soy
  • 2 Tbsp chili garlic sauce
  • 3 Tbsp diced shallot
  • 1 Tbsp minced garlic (2 cloves)
  • 1 Tbsp grated fresh ginger
  • 1 tsp red pepper flakes
  • 1/4 cup unsweetened creamy peanut butter
  • 3 Tbsp sesame oil
  • 16 oz shredded carrot & cabbage coleslaw mix
  • 1 gala apple (medium dice)
  • 3/4 cup chopped cashew (separated)
  • 1 (15-oz) can baby corn (drained, cut & quartered)
  • 1 red bell pepper (julienned)
  • 1/2 cup chopped cilantro
  • 1/4 cup sliced scallions

Preparation

Take the ramen and break it up into small pieces while still in the pack. Remove seasoning pack and set aside. Pour ramen pieces into a small bowl

In a medium sauté pan, melt butter over medium heat, and when the butter is fully melted, add the crushed ramen and sauté for 5 to 6 minutes, stirring constantly. Continue to stir ramen until golden brown and has a nutty aroma. Set aside to cool.

While ramen is cooling, in a medium bowl add rice wine vinegar, sugar, orange juice, soy sauce, chili garlic sauce, shallot, garlic, ginger, pepper flakes, and peanut butter. Whisk together until all the ingredients are incorporated.

Slowly add the sesame oil to emulsify the dressing.

Fold in the coleslaw mix, apple, baby corn, red bell pepper, cilantro, and 1/2 cup chopped cashews into the dressing mix.

Place salad in a serving bowl and garnish with remaining cashews and sliced scallions.

Cook's Notes

Elevate this dish by adding your favorite protein. Try tossing in steak, shrimp, or chicken to make a complete meal.

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