ASIAN NOODLE SALAD

I am all about the salads this summer, and the more colorful, the better! This Asian noodle salad is chock full of a variety of rainbow vegetables which are combined with ramen noodles and coated in the most amazing hoisin dressing for the ultimate salad. Best of all, this salad is ready in just 20 minutes! It’s always the first to disappear at potlucks and makes a great side dish for barbecues and other summer events – perfect for this upcoming 4th of July weekend!

This easy Asian noodle salad recipe is ramen noodles and colorful veggies all tossed in a sesame hoisin dressing. The perfect side dish for any summer celebration!

INGREDIENTS :

• 4 3-ounce packages drìed ramen noodles (seasonìng packs dìscarded)
• 1 cup shredded purple cabbage
• 1/2 cup shredded carrots
• 1 red bell pepper fìnely dìced
• 1 yellow bell pepper fìnely dìced
• 1 cup edamame
• 2 tablespoons sesame seeds
• 1/4 cup slìced green onìons
• 2 tablespoons chopped cìlantro leaves
• 1/3 cup chopped peanuts

For the dressìng:

• 1/3 cup Lee Kum Kee hoìsìn sauce
• 2 tablespoons toasted sesame oìl
• 1/3 cup rìce vìnegar
• 2 teaspoons honey
• 1 1/2 tablespoons soy sauce
• 1 teaspoon mìnced fresh gìnger
• salt and pepper to taste

INSTRUCTIONS :

1. Cook the ramen noodles according to package instructions.
2. While ramen noodles are cooking, in a small bowl whisk together the hoisin sauce, sesame oil, rice vinegar, honey, soy sauce, ginger and salt and pepper. Set dressing aside.
3. ...................
4. ........................

full recipes : dinneratthezoo.com

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