Cold noodles aren’t new, but with quick-to-fix
ramen, lots of veggies, and miso-peanut dressing, you
end up with one bonafide can’t-stop-eating-it meal.
Makes
6 servings (8 cups)
Total Time
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Ingredients
WHISK:
MEANWHILE, COOK:
ADD:
Test Kitchen Approved
Test Kitchen Tip
We prefer curly ramen noodles. If you
buy the classic noodle soup packs,
you’ll need three 3-oz. packages,
but discard the seasoning packets.
Instructions
Whisk together miso, lime juice,
peanut butter, brown sugar, soy
sauce, chili garlic sauce, sesame
oil, ginger, and garlic for the
dressing; whisk in warm water to
thin dressing to desired consistency.
Meanwhile, cook noodles in a pot
of boiling salted water according
to package directions; drain and
rinse with cold water.
Toss noodles with ½ cup dressing.
Add cucumber, cabbage, carrots,
sugar snap peas, and radishes
to noodles; toss with remaining
½ cup dressing. Top servings
with scallion greens and peanuts.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 218
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 917mg 38%
% Daily Value*
Carbs 28g 9%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
