Crunchy Cold Noodle Salad
with Peanut Dressing and Shredded Veggies
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Ramen Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
1 unit(s)
Peanut Butter
(Contains: Peanuts)
170 g
Coleslaw Cabbage Mix
28 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May contain traces of: Egg, Milk, Mustard, Sesame, Fish, Wheat)
1 unit(s)
Green Onion
1 unit(s)
Vegetable Broth Concentrate
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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.
