Nutty ramen gado-gado salad
9
- Prep Time10 min
- Total Time25 min
- Makes4 Servings
Nutty ramen gado-gado salad recipe Photo by Roberto Caruso
With on a few fresh ingredients, you've got a hearty noodle dish. Serve with an off-dry Canadian white.
Ingredients
4 eggs
2 100-g pkgs ramen noodles
1/2 340-g pkg trimmed green beans
3 mini cucumbers, sliced diagonally
1/2 340-g pkg heirloom cherry tomatoes, halved
DRESSING
2 tsp brown sugar
1/4 cup warm water
1/4 cup natural peanut butter
2 tbsp lime juice
1 tbsp fish sauce
2 tsp sriracha hot sauce
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 (per serving)
Calories 450, Protein 17g, Carbohydrates 47g, Fat 23g, Fibre 6g, Sodium 454mg.
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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