Ramen Noodle Peanut Salad

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hakubaku ramen noodlesWhat do you do with leftover chicken? Use it in our Ramen Noodle Peanut Salad with Hakubaku authentic Japanese Ramen noodles. This recipe is SUPER simple and takes only 8 minutes!  The key ingredient in the recipe is the sauce. What is great is that this recipe is so simple and easy to make, tasty, and satisfying. Cold ramen is traditionally consumed during the hot summer months in Japan and has a savory sauce instead of hot soup broth.

Festival time in Japan also brings out seasonal vegetables as well to bring color to the dish.

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Ramen Noodle Peanut Salad makes 2 servings and takes only 8 minutes.

Ingredients:

  • 3 Noodle packs from our Kaedama noodles
  • Half a red pepper
  • 1/8th of a red cabbage
  • A quarter of a cucumber
  • Garden peas
  • 4 tbsp crushed peanuts
  • 2 bbq’ed chicken breasts (or braised tofu)

The sauce –

  • 3 tbsp creamy peanut butter
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp rice vinegar
  • 2 tsp sriracha
  • 2 tsp honey or golden syrup
  • 4 tbsp water
 Directions
  1. Cook ramen in water, no salt, for 2min. Rinse in cold water quickly. Drain. Set aside to cool.
  2. Chop your vegetables
  3. Make the sauce
  4. Combine, vegetables, sauce, and noodles in a bowl. Add chicken.
  5. ENJOY!

 

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