180g Hakubaku ramen noodles
60ml Hakubaku chilli soy sauce
1tsp Sesame oil
2tbsp Lime juice
500g Wombok (finely shredded)
227g Water chestnuts (drained, finely sliced)
150g Snow peas (finely sliced, diagonally)
1 large Red capsicum (finely sliced)
1 cup Fresh coriander leaves (packed loosely)
1 small Carrot (finely grated)
50g Roasted cashews (unsalted, chopped)
Cooking oil (for deep-frying)
Crispy Ramen Noodle Salad with Hakubaku Chilli Soy sauce
STEP ONE:RAMEN NOODLES
Cook noodles according to packet instruction.
Drain, then refresh under cold running water.
Drain well, then pat dry with paper towel.
Heat cooking oil in wok.
Add noodles (in small batches) and deep-fry until crisp.
Drain on paper towel.
Place the sesame oil, lime juice and chilli soy sauce in a screw-top jar and shake well to combine.
In a medium-sized bowl, combine wombok, water chestnuts, snow peas, capsicum, grated carrot and fried noodles.
Divide salad between 4 deep serving bowls.
Sprinkle with cashews and coriander, then drizzle with dressing.