Asian Noodle Salad

Asian Noodle Salad

Asian Noodle Salad


  • 4 3-ounce packages dried ramen noodles (seasoning packs discarded)
  • 1 cup shredded purple cabbage
  • 1/2 cup shredded carrots
  • 1 red bell pepper finely diced
  • 1 yellow bell pepper finely diced
  • 1 cup edamame
  • 2 tablespoons sesame seeds
  • 1/4 cup sliced green onions
  • 2 tablespoons chopped cilantro leaves
  • 1/3 cup chopped peanuts

For the dressing:

  • 1/3 cup Lee Kum Kee hoisin sauce
  • 2 tablespoons toasted sesame oil
  • 1/3 cup rice vinegar
  • 2 teaspoons honey
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon minced fresh ginger
  • salt and pepper to taste


  • Cook the ramen noodles according to package instructions.
  • While ramen noodles are cooking, in a small bowl whisk together the hoisin sauce, sesame oil, rice vinegar, honey, soy sauce, ginger and salt and pepper. Set dressing aside.
  • Cool noodles to room temperature and transfer them to a large bowl. Add the cabbage, carrot, bell peppers, edamame, green onions and cilantro to the bowl.
  • Pour the dressing over the noodle mixture and toss to coat evenly. Sprinkle with sesame seeds and peanuts and serve.

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