Napa cabbage salad with ramen noodles

Based on 7 ratings

Xueci Cheng

Editor at Kitchen Stories

“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

Servings:-1+
350 g Napa cabbages
1 package instant ramen noodle
30 g salted roasted peanuts
1 tbsp light soy sauce
1 tbsp rice vinegar
1 tbsp sunflower oil
1 tbsp sugar
½ tsp toasted sesame oil
¼ tsp garlic powder
scallions
black sesame seeds (for garnish)
vegetable oil (for frying)
salt
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
459
Protein
12 g
Fat
27 g
Carb
47 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.
    • 350 g Napa cabbages
    • 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.
    • 1 tbsp light soy sauce
    • 1 tbsp rice vinegar
    • 1 tbsp sunflower oil
    • 1 tbsp sugar
    • ½ tsp toasted sesame oil
    • ¼ 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.
    • 1 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!
    • 30 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!