Ingredients
250g ramen noodles
100g snap peas
100g shredded carrots
1 red capsicum, sliced
2 spring onions, chopped
1 cup fresh coriander, chopped
60ml soy sauce
30ml sesame oil
30ml rice vinegar
1 tablespoon sesame seeds
Method
Cook the ramen noodles according to the package instructions.
Add snap peas and shredded carrots to the boiling noodles for the last 2 minutes of cooking.
Drain the noodles and vegetables, then let them cool.
In a large bowl, mix the noodles, capsicum, spring onions, and coriander together.
In a separate bowl, whisk together soy sauce, sesame oil, rice vinegar, and sesame seeds. Pour this dressing over the salad and toss everything to combine.
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