Napa cabbage salad with ramen noodles

Napa cabbage salad with ramen noodles

Based on 21 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/scharf.xueci/

"My German colleague Artur made this once for our summer party. It really opened up the cabbage horizon for me, as someone who grew up eating both Napa cabbage and instant noodles, but who never thought you could combine them in one dish. For once, I was wrong."

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
5
min.
Resting

Ingredients

Servings2
700 g
Napa cabbages
2 package
instant ramen noodle
60 g
salted roasted peanuts
2 tbsp
light soy sauce
2 tbsp
rice vinegar
2 tbsp
sunflower oil
2 tbsp
sugar
1 tsp
toasted sesame oil
½ tsp
garlic powder
4
scallions
black sesame seeds (for garnish)
vegetable oil (for frying)
salt
MetricImperial

Utensils

knife, cutting board, bowl (large), bowl (small), whisk, frying pan

How-To Videos

how-to-reach-the-perfect-temperature-for-frying

How to reach the perfect temperature for frying

how-to-chop-cabbage

How to chop cabbage

how-to-cut-green-onions

How to cut green onions

Nutrition per serving

Cal459
Protein12 g
Fat27 g
Carb47 g
  • Step 1/4

    Core and thinly slice Napa cabbage and add to a big bowl. Thinly slice scallions into rings, add most of them to the cabbage, and reserve some for garnishing.
    • 700 g Napa cabbages
    • 4 scallions
    • knife
    • cutting board
    • bowl (large)

    Core and thinly slice Napa cabbage and add to a big bowl. Thinly slice scallions into rings, add most of them to the cabbage, and reserve some for garnishing.

  • Step 2/4

    Add light soy sauce, rice vinegar, sugar, garlic powder, and oil in a small bowl, and whisk to combine, until the sugar is dissolved. Add the dressing to cabbage, and toss  with clean hands until all the leaves are coated. Let sit for at least 5 min.
    • 2 tbsp light soy sauce
    • 2 tbsp rice vinegar
    • 2 tbsp sunflower oil
    • 2 tbsp sugar
    • 1 tsp toasted sesame oil
    • ½ tsp garlic powder
    • bowl (small)
    • whisk

    Add light soy sauce, rice vinegar, sugar, garlic powder, and oil in a small bowl, and whisk to combine, until the sugar is dissolved. Add the dressing to cabbage, and toss with clean hands until all the leaves are coated. Let sit for at least 5 min.

  • Step 3/4

    In the meantime, crumble instant ramen with your hands. In a frying pan, heat some vegetable oil, then add crumbled noodles. Fry until coated and slightly golden brown. Season with a pinch of salt and mix well. Remove from heat.
    • 2 package instant ramen noodle
    • vegetable oil (for frying)
    • salt
    • frying pan

    In the meantime, crumble instant ramen with your hands. In a frying pan, heat some vegetable oil, then add crumbled noodles. Fry until coated and slightly golden brown. Season with a pinch of salt and mix well. Remove from heat.

  • Step 4/4

    To assemble the salad: first add shredded cabbage, then the crunchy instant ramen topping, and peanuts, and garnish with scallions and black sesame seeds. Enjoy!
    • 60 g salted roasted peanuts
    • black sesame seeds (for garnish)

    To assemble the salad: first add shredded cabbage, then the crunchy instant ramen topping, and peanuts, and garnish with scallions and black sesame seeds. Enjoy!

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