Napa cabbage salad with ramen noodles
knife, cutting board, bowl (large), bowl (small), whisk, frying pan
How to reach the perfect temperature for frying
How to chop cabbage
How to cut green onions
Nutrition per serving
- 700 g Napa cabbages
- 4 scallions
- 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.
- 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)
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 package instant ramen noodle
- vegetable oil (for frying)
- 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.
- 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!