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|
|½ tsp||toasted sesame oil|
|¼ tsp||garlic powder|
|black sesame seeds (for garnish)|
|vegetable oil (for frying)|
- 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.
- 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.
- 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.
- 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