This refreshing noodle dish requires minimal cooking and is full of vibrant flavours.
Serves 4
20 minutes
Ingredients
- ½ cup natural smooth peanut butter
- 1 tbs low-sodium soy sauce
- 1 tbs rice wine vinegar
- 2 tbs pure maple syrup
- 1 tsp ground chilli paste
- Juice of ½ large lime, freshly squeezed
- 1 large garlic clove, minced
- 1 tbs fresh ginger, minced
- ¼ tsp ground cinnamon
- 2 Lebanese cucumbers, peeled
- 3 spring onions, coarsely chopped
- ¹⁄³ cup carrot matchsticks
- ½ large red capsicum, finely chopped
- 2 dried ramen blocks
- ½ medium jalapeño, seeded and thinly sliced, for topping (optional)
- Sesame seeds, for topping (optional)
Method
1
To prepare the peanut sauce, place all ingredients in a bowl; stir to blend. Add 4–5 tbs warm water, 1 tbs at a time, until sauce reaches the desired consistency.
2
To prepare the salad, peel the cucumbers into long ribbon-like slices using a vegetable peeler. Do not discard the middle section; finely chop it. Place cucumber in a medium bowl along with the other vegetables. Stir gently to combine.
3
Prepare ramen noodles according to the package instructions. Drain and set aside to cool for a few minutes. Add the noodles to the salad and gently toss. Drizzle with peanut sauce. Top with jalapeño and sesame seeds, if desired.
