- 3-4 packets of instant ramen - seasoning packets removed (sprinkle it on popcorn - it's great)
- ¾ cup smooth peanut butter
- ½ cup unseasoned rice vinegar, divided
- 3 tablespoons plus 1 teaspoon sugar, divided
- 6 tablespoons soy sauce
- ¼ cup water
- 1 tablespoon toasted sesame oil
- 2 teaspoons crushed red pepper
- 1 (2-inch) piece of fresh ginger, peeled and minced
- 1 large garlic clove, minced
- 1 small head broccoli, chopped and lightly steamed (use any leaves, stems & flowerets)
- 3-4 turnips, sliced thinly
- ½ cup coarsely shredded carrots
- ½ cup coarsely shredded radish
- 1 cup thinly sliced cabbage
In a pot of boiling salted water, soak the ramen noodles until tender. Rinse them under cold water until cooled. Drain well and add to a very large bowl.
In a blender, puree the peanut butter with 6 tablespoons of the vinegar, 3 tablespoons of the sugar, soy sauce, water, sesame oil, crushed red pepper, ginger, and garlic. Transfer ½ cup of the peanut dressing to a bowl and toss with the noodles. Reserve the remaining sauce.
In another bowl, toss the steamed broccoli, turnips, carrots, radish, and cabbage with the remaining 2 tablespoons of vinegar and 1 teaspoon of sugar.
Combine the noodles and vegetables and toss well to incorporate. If needed, add the reserved peanut sauce or serve on the side at the table.
- Yields: 4-6 servings
- Preparation Time: 20 minutes
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