Ramen Noodle and Edamame Salad

We blog about this recipe here.

Ramen Noodle and Edamame Salad

  • about 6 oz Ramen noodles, cooked according to pkg directions, then rinsed well with cold water, drained, and tossed with 1 T soy sauce (you can cut them in half, if you wish, after they’re cooked so they combine with the other ingredients easier)
  • 1/2 c frozen edamame, cooked according to package instructions (I use the microwave), then drained and rinsed with cold water
  • 1 c cucumber (preferably Persian), halved, the seeds cut out, and thinly sliced
  • 1 c very thinly slivered red cabbage
  • 1 c thinly sliced red bell pepper, with long strips halved

Dressing

  • 1/4 c rice vinegar (not seasoned)
  • 1 tsp soy sauce
  • 1/2 tsp kosher salt
  • 1 tsp toasted sesame oil
  • 1 tsp sugar (or honey)
  • 1/2 tsp sriracha (optional)
  • 1 T vegetable oil

Put all the salad ingredients into a medium bowl and combine.  Add the dressing to taste, adding salt if needed, and toss lightly.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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