Nappa Cabbage Salad with Ramen Noodles

Nappa Cabbage Salad with Ramen Noodles


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
2 scallions
black sesame seeds (for garnish)
vegetable oil (for frying)


  1. 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. 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.
  3. 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.
  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!

Recipe: Kitchen Stories