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Cup Noodles Stir Fry Rice with Noodles General Tso’s Chicken
Cup Noodles Stir Fry Rice with Noodles Japanese Teriyaki Chicken
Cup Noodles Stir Fry Rice with Noodles Korean Spicy Beef
Cup Noodles Stir Fry Rice with Noodles Thai Yellow Curry
Appetizers
TOP RAMEN® SUMMER SALAD ROLLS
No matter the season, including ramen noodles in your summer salad roll is pretty cool (or should we says hot?).
10 min
Prep Time
4
Servings
Top Ramen Chicken
Ingredients
Salad Rolls
- 1 package Top Ramen® Chicken, seasoning packet discarded and noodles prepared according to package
- 1/2 cup carrot and cucumber cut into thin matchsticks
- 1/2 cup bean sprouts
- 1/2 cup purple cabbage, shredded
- 10 rice paper wrappers
Peanut Dipping Sauce
- 1/4 cup smooth peanut butter
- 1/4 cup soy sauce
- 1/2 tablespoon lime juice
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons vegetable oil
- 1 tablespoon water
- 1/2 teaspoon sesame oil
Instructions
For Salad Rolls: Place prepared vegetables and noodles on a platter or cutting board.
Dip 1 rice paper wrapper in a bowl of warm water for 10 seconds, then place on a clean cutting board. For easier rolling, you can stack 2 soaked wrappers together before rolling.
Top rice paper wrapper with noodles and vegetables. Fold in the sides of the sheet, then roll up to enclose. Repeat to make 10 rolls.
Serve with peanut sauce.
For Peanut Dipping Sauce: Combine first 6 Peanut Dipping Sauce ingredients in small food processor or blender and blend until smooth
Add sesame oil and water and further blend until emulsified.
