Nutty ramen gado-gado salad
Prep 10 min
Total 25 min
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
DRESSING
Instructions
- 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
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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