What do you do with leftover chicken? Use it in our Ramen Noodle Peanut Salad with Hakubaku Restaurant Fresh Ramen noodles using our Kaedama Fresh Noodle kit. This recipe is SUPER simple takes only 8 minutes! The key ingredients in the recipe is the sauce. What is great is that this recipe is so simple and easy to make and is 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 the seasonal vegetables as well to bring color to the dish. If you want it vegan, just use braised tofu in some miso and sesame oil for that savory element.
This recipe is from @thesprinkledsprout – who also is a big fan of our organic ramen noodles! Check out her feed here>> @thesprinkledsprout for some great noodle recipes.
Do you have a recipe to share? TAG us when you use Hakubaku USAproducts with the tag @hakubakuus on all socials- and we will post a link and your recipe!
Ramen Noodle Peanut Salad makes 2 servings and takes only 8 minutes.
Ingredients
- 3 Noodle packs from our Kaedama or ramen kits
- 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
- Cook ramen in water, no salt, for 2min. Rinse in cold water quickly. Drain. Set aside to cool.
- Chop your vegetables
- Make the sauce
- Combine, vegetables, sauce and noodles in a bowl. Add chicken.
- ENJOY!
from our friends @thesprinkledsprout
