Crunchy Ramen Noodle Salad with Thai Red Curry Sauce + Sesame Caramelized Cashews
Thought there was only one way to eat ramen? Think again. This salad is full of all the tastes and textures!
Prep Time25minutes
Cook Time10minutes
Total Time35minutes
Servings6servings
Ingredients
Thai Red Curry Sauce:
2clovesgarlicminced
1 1/2teaspoonsfreshly grated ginger
2teaspoonsred curry paste *see note
1/4cuppeanut butter
1/4cuprice wine vinegar
1/4cupsoy sauce
2tablespoonslime juice
1/3cupsugar
Crunchy Ramen:
23 ounce packs of ramen noodle (ditch the seasoning packs)
1tablespoonoil
2tablespoonssoy sauce
dash of white pepper
Caramelized Cashews:
3/4cupraw shelled cashews
1tablespoonoil
1/2teaspoonfreshly grated ginger
3tablespoonsbrown sugar
1tablespoonshoney
2tablespoonssoy sauce
1teaspoontoasted sesame oil
2tablespoonssesame seeds
Salad:
2cupsgreen cabbageshredded
2cupsred cabbageshredded
1large carrotshredded
2medium cucumbersthinly sliced
1large red bell pepperseeds removed and sliced
2tablespoonsblack sesame seeds
lime wedges for servingoptional
Instructions
Thai Red Curry Sauce:
Whisk together all the ingredients for the sauce in a small bowl until well incorporated and smooth. Cover and place in refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Crunchy Ramen:
Heat 1 tablespoon of oil in a large skillet or wok and add the broken up ramen. Sprinkle with white pepper and soy sauce and stir over heat for about 2 minutes until toasted. Remove pan from heat and pour noodles onto a separate plate.
Caramelized Cashews:
Line a tray with wax or greased parchment paper and set nearby. Using the same pan from the ramen, add another tablespoon of oil and 1/2 teaspoon ginger to pan. Place back over medium heat and stir for about 2 minutes until ginger is browned and fragrant. Reduce heat to low and stir in sugar, honey, soy sauce, and sesame oil until combined then add sesame seeds and cashews to pan and stir for 1 to 2 minutes more until nuts start to brown slightly. Remove from heat and pour them onto prepared tray and use a rubber spatula to separate them as much as possible before they cool. Once cooled, break up or chop any larger chunks that hardened together.
Salad:
Combine all of the salad veggies in a large bowl and toss to combine. Top with black sesame seeds, caramelized cashews, and crunchy ramen. Just before serving drizzle with desired amount of the curry sauce (you may not need to use all of it) Serve as soon as possible with additional lime wedges for squeezing if desired.