Nutty ramen gado-gado salad

Prep 10 min
Total 25 min
Makes 4 Servings



2 100-g pkgs
1/2 340-g pkg
trimmed green beans
mini cucumbers, sliced diagonally
1/2 340-g pkg
heirloom cherry tomatoes, halved


2 tsp
1/4 cup
warm water
1/4 cup
natural peanut butter
2 tbsp
1 tbsp


  • 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.


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.

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