10 minutes is all you need for this peanut salad! Twirly ramen noodles tumble together with crunchy peanuts, bright green onions and crisp cabbage-carrot slaw!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
100 g
Ramen Noodles
(Contains Wheat May contain Wheat, Egg)
1 unit(s)
Peanut Butter
(Contains Peanuts)
170 g
Coleslaw Cabbage Mix
28 g
Peanuts, chopped
(Contains Peanuts May contain Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Green Onion
1 unit(s)
Vegetable Broth Concentrate
0.06 tsp
Pepper*
0.06 tsp
Salt*
Bring 2 1/2 cups water to a boil in a kettle or small pot over high heat. While water comes to a boil, thinly slice or cut green onion.
Add peanut butter, soy sauce, broth concentrate and 1/4 cup boiling water to a small bowl. Stir together, then set aside.
Add noodles to a large soup bowl. Carefully pour remaining boiling water over top. Cover with plastic wrap or foil. Allow noodles to steep until tender, 2-3 min. Carefully drain noodles, then rinse under cold water, 1 min. Return drained, cooled noodles to the large bowl.
Add coleslaw cabbage mix, peanuts and dressing to the bowl with noodles. Season with salt and pepper, then toss to combine. Sprinkle green onions over top.