Rating: 4.5 stars
15 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

This is a recipe my boyfriend's mom gave to me. I like to add the ginger because it gives it a nice zest. It's great for potlucks and you can adjust the seasoning to your taste. The cashews and toasted noodles add a terrific crunch!

Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toast the dry ramen noodles in a skillet over medium heat until golden brown, stirring frequently, about 10 minutes. Spread the noodles into a large mixing bowl to cool; set aside. Make the dressing by whisking the vinegar, soy sauce, garlic, ginger, red pepper flakes, and black pepper together in a small bowl. Whisk in the peanut oil and sesame oil until blended and thick.

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  • Combine the peas, jiciama, water chestnuts, celery, green onions, and cashews in the bowl containing the toasted noodles. Pour the dressing overtop, and toss to mix immediately prior to serving.

Nutrition Facts

239 calories; protein 6.4g; carbohydrates 26.7g; fat 12.4g; sodium 376.2mg. Full Nutrition
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