Asian-Style Ramen Salad With Edamame Recipe

About this recipe

A refreshing and flavorful Asian-inspired salad featuring tender chicken, crunchy cabbage, and a tangy dressing, perfect for a satisfying dinner.

Ingredients

• 5 X 120G Samyang Potato Ramen Multi Pack Noodles, 5 X 120G
• 1Pc White Cabbage 1pc
• 108G Caramel Sunflower Seeds, 108G
• 85G Tanpopo Peeled Edamame Soy Beans
• - Shayona Masala Cashews
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• - Silver Spoon Granulated Sugar
• - Ktc Vegetable Oil

Instructions

1. 1. Cook 2 packs of ramen noodles in boiling water for 3 minutes, then drain and break into small pieces.
2. 2. Finely chop or shred 1 medium cabbage and set aside.
3. 3. In a large bowl, combine the cooked noodles, chopped cabbage, and 1 cup of thawed peas.
4. 4. In a separate bowl, mix the seasoning packets from the ramen noodles, 6 tablespoons of rice wine vinegar, 1/4 cup of sugar, and 1/3 cup of vegetable oil until well combined.
5. 5. Pour the dressing over the noodle and cabbage mixture, tossing everything together until evenly coated.
6. 6. Sprinkle 1/4 cup of sunflower seeds on top for added crunch.
7. 7. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.