Cold Ramen Noodle Salad

• 分量: 8 servings
• 調理時間: 50 minutes
• 総時間: 55 minutes

材料

2 (3-ounce) packages instant ramen noodles (seasoning packet discarded) or 6 ounces fresh ramen noodles

2 cups shredded green or napa cabbage

1½ cups diced English or Persian cucumber

1 large red bell pepper, thinly sliced

3 green onions, white and green parts, thinly sliced

⅓ cup roughly chopped fresh cilantro leaves

⅓ cup roughly chopped fresh basil leaves

½ cup roasted, chopped peanuts or cashews

2 teaspoons sesame seeds, white or black

2 tablespoons vegetable oil

1 tablespoon toasted sesame oil

1 teaspoon lime zest

3 tablespoons lime juice, from 2-3 limes

2 tablespoons brown sugar

2 tablespoons fish sauce

1 teaspoon chili paste, we like sambal oelek

1 teaspoon minced, peeled fresh ginger

手順

Bring a medium pot of water to a boil over high heat. Add the ramen noodles and cook until al dente, about 2 minutes. Drain then run under cold water to cool.

Meanwhile, make the dressing. In a small bowl, combine the vegetable oil, sesame oil, lime zest, lime juice, brown sugar, fish sauce, chili paste, and ginger. Stir until the brown sugar dissolves.

In a large bowl, add the cooked ramen noodles, cabbage, cucumber, bell pepper, green onion, cilantro, and basil. Pour the dressing over the salad and toss until everything is fully coated.

Cover and chill in the refrigerator for 15-30 minutes. Before serving, top with peanuts or cashews and sesame seeds.

栄養

• カロリー: 171
• 脂肪総量: 11 g
• 飽和脂肪: 1 g
• コレステロール: 0 mg
• ナトリウム: 190 mg
• 炭水化物総量: 15 g
• 食物繊維: 2 g
• 糖質総量: 6 g
• タンパク質: 4 g