Spicy Ramen Noodle Salad


(1 vote) 4 1

A wonderful noodle Thai salad with a kick.

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  • 3 pkg. (3 oz. each) dry ramen noodle soup
  • 1 tsp. vegetable oil
  • Boiling water
  • 2 oz. snow peas, trimmed and cut into julienne strips
  • 1 small carrot, peeled and shredded
  • 3 Tbs. minced green onions and tops
  • Peanut Dressing (recipe follows)

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Bring 2 qt. water to boil in large saucepan. Break noodle blocks into fourths; discard soup pkg. (or save for stock). Cook noodles in boiling water 3 minutes, stirring occasionally; drain. Rinse with cold water; drain thoroughly. Place noodles in large bowl; toss with oil. Pour boiling water over snow peas in bowl; let stand 30 seconds. Drain; cool under cold water and drain thoroughly. Add snow peas, carrot and green onions to noodles. Cover and refrigerate until chilled. Meanwhile, prepare Peanut Dressing. Pour dressing over noodle mixture; toss to coat all ingredients well. Serve immediately.

Peanut Dressing

Gradually blend 2 Tbs. Kikkoman Soy Sauce into 2 Tbs. creamy peanut butter in small bowl. Stir in 2 Tbs. distilled white vinegar, 4 tsp. vegetable oil, 1 Tbsp. sugar, 1 tsp. minced fresh ginger root and 1/8 to 1/4 tsp. ground red pepper (cayenne) until well blended.

Yield: 4 to 6 servings.

Reviews (1)

  • i make a very simular recipe by adding a bag of coleslaw to the cooked ramen noodles and I omit the penut butter and everyone raves about it.

    Flag as inappropriate Kpriincess  |  July 16, 2008

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