Nutty ramen gado-gado salad



10 min


25 min


4 Servings

Nutty ramen gado-gado salad

Nutty ramen gado-gado salad recipe Photo by Roberto Caruso

With on a few fresh ingredients, you've got a hearty noodle dish. Serve with an off-dry Canadian white.


  • 4 eggs
  • 2 100-g pkgs ramen noodles
  • 1/2 340-g pkg trimmed green beans
  • 3 mini cucumbers , sliced diagonally
  • 1/2 340-g pkg heirloom cherry tomatoes , halved


  • 2 tsp brown sugar
  • 1/4 cup warm water
  • 1/4 cup natural peanut butter
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 2 tsp sriracha hot sauce


  • COVER eggs with water in a large saucepan and bring to a boil over medium-high. Boil for 4 min, then scoop out eggs into a bowl of cold water.
  • COOK noodles in same pan, following package directions but omitting seasoning mix, until al dente, 3 to 4 min. Scoop noodles into a colander and rinse under cold running water. Drain well. Add beans to same pan and cook until tender-crisp, 3 to 4 min. Drain and cover with cold water for 1 min. Drain well.
  • DISSOLVE sugar in water in a medium bowl. Whisk in peanut butter, lime juice, fish sauce and sriracha.
  • PEEL eggs. Divide ramen among 4 plates and layer with beans, cucumber, tomatoes and eggs. Drizzle with dressing.

Nutrition (per serving)

  • Calories
  • 450,
  • Protein
  • 17 g,
  • Carbohydrates
  • 47 g,
  • Fat
  • 23 g,
  • Fibre
  • 6 g,
  • Sodium
  • 454 mg.
Wine Pairings

Pair it with: An off-dry Canadian white
Riesling, gewürztraminer and chardonnay grapes come together to make a white wine that charms alongside this peanutty dish. Passion fruit, lime zest and rose round out the nose.
Our Pick: Flat Rock Cellars Twisted, Ontario, $17.