Description
A refreshing and flavorful ramen noodle salad with edamame and a creamy peanut sauce.
Ingredients
Scale
- 5 (3-ounce) packets instant ramen noodles
- 2 cups shelled edamame
- 2 teaspoons salt
- 1 bunch green onions (divided)
- 1/4 cup finely chopped cilantro (optional)
- 4 teaspoons sesame seeds
- Handful of coarsely chopped dry-roasted peanuts (optional)
- 3 tablespoons natural creamy peanut butter
- 2–1/2 tablespoons soy sauce
- 1–1/2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 2 teaspoons light brown sugar
- 2 teaspoons Sriracha
Instructions
- Bring 12 cups water to a rolling boil and mix in the salt. Add the edamame. The cooking time may vary depending on the brand; it is about 4–5 minutes for me.
- With this in mind, add the ramen noodles to the boiling water during the last 2 and 1/2 minutes of the edamame’s cook time (or 30 seconds less than what the ramen package instructs). After they’re cooked, drain everything and rinse quickly under cold water to stop any sticking.
- Combine all sauce ingredients in a glass liquid measuring cup. Whisk until the mixture is smooth.
- Meanwhile, thinly slice the green onions until you have about 2/3 cup. Set aside some extra for garnishing. If using, finely chop the cilantro.
- In a large bowl, combine drained noodles and edamame with the green onions, cilantro, and sesame seeds.
- Pour the sauce on top and gently toss with tongs to coat noodles evenly.
- If desired, garnish with chopped peanuts and the reserved green onions before serving.
Notes
- Note 1: The total weight of the ramen noodles is 15 ounces.
- Note 4: Adjust the amount of Sriracha to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg