Ramen Noodle Salad with Peanut Butter Dressing

Don't skip toasting the ramen as it makes the noodles extra crunhy and nutty. This is a big wholesome salad with lots of veggies, chicken, edammame, and peanut.. everything tossed in a Asian inspired Peanut butter dressing.

Course Salad

Cuisine Asian

Prep Time 20

Cook Time 5

Servings servings

Calories 327kcal

Author Subhasmita

Ingredients

3 blocks Ramen noodles
2 cups Cooked Chicken
2-3 cups Coleslaw Mix
1 Red Bell Pepper
½ cup Edammame
⅓ cup Green Onion chopped
⅓ cup Roasted Salted Peanut
⅓ cup Fresh Cilantro chopped

For Creamy Peanut Dressing

½ cup Creamy Natural Peanut Butter (unsweetened)
3 tablespoon Soy Sauce
3 tablespoon Honey
3-4 tablespoons Fresh Lemon Juice
2-3 clove Garlic minced
1.5 teaspoon Fresh ginger grated
1 teaspoon Sriracha
½ teaspoon Toasted sesame oil
¼ teaspoon Pepper
⅓ cup Water

Instructions

Asian peanut butter salad dressing

Add all the salad dressing ingredients in a food processor and blend it until smooth.

For Salad

Pre heat oven to 350 F
Break Ramen noodles into small pieces, spread on a bakign sheet and coat with a non stick spray. Bake for 10-15 minutes until light golden brown in colour.
In a large bowl, mix all the veggies, toasted ramen noodles along with the peanut butter salad dressing.
Serve it along with sides.

Nutrition