Ingredients (6)
- 4 cups boiling water
- 2 (3-ounce) packages ramen noodles (without seasoning packets)
- 2 cups prepared coleslaw (vegetables only)
- 3 tablespoons crunchy peanut butter
- 4 teaspoons freshly squeezed lime juice
- 1 tablespoon chile-garlic paste (such as Huy Fong)
- Calories620
- Fat30.45g
- Saturated fat9.84g
- Trans fat0.07g
- Carbs73.8g
- Fiber5.6g
- Sugar4.42g
- Protein15.85g
- Cholesterol9.6mg
- Sodium1629.23mg
- Nutritional Analysis per serving (2 servings) Powered by
These bastardized noodles, a godsend for dorm cooks, emerge from somewhere between the college-town thai noodle shop and the corner bodega. Our Asian-influenced recipe combines chile-garlic paste with peanut butter and ramen noodles for an ethnically confused but surprisingly appetizing late-night snack.
What to buy: For the chile-garlic paste, we prefer the one made by Huy Fong Foods (with the rooster on the jar!).
Buy the precut coleslaw vegetable packs that are sold (without dressing) in the produce section of most supermarkets.
Game plan: Heat water to boiling by passing it through your automatic drip coffeemaker or heating it in a microwave or on a hot plate.
This recipe was featured as part of our story on dorm cooking.
Instructions
- 1Place ramen noodles in a mixing bowl and pour boiling water over noodles; let sit 2 minutes.
- 2Once noodles have soaked, pour off all but 1/2 cup of the water and add remaining ingredients. Toss together until noodles and coleslaw are well coated in peanut butter and chile-garlic paste. Season with salt and black pepper. Serve.
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