Asian Noodle Salad

Asian Noodle Salad

4 3-ounce packages dried ramen noodles (seasoning packs discarded)
1 cup shredded purple cabbage
1/2 cup shredded carrots
1 red bell pepper finely diced
1 yellow bell pepper finely diced

  • Cook the ramen noodles according to package instructions.
  • While ramen noodles are cooking, in a small bowl whisk together the hoisin sauce, sesame oil, rice vinegar, honey, soy sauce, ginger and salt and pepper. Set dressing aside.
  • Cool noodles to room temperature and transfer them to a large bowl. Add the cabbage, carrot, bell peppers, edamame, green onions and cilantro to the bowl.
  • etc

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