Sriracha Noodle Salad

1 Review
  • Prep 15 m
  • Cook 10 m
  • Total 25 m
Servings: 4


  • ½ cup Hidden Valley® Sriracha Ranch®
  • 11.3 ounce package ramen noodles
  • ½ cup edamame, shelled
  • 3 scallions, chopped
  • 1 cup baby spinach leaves
  • 1 small cucumber, peeled, seeded and sliced
  • ¼ cup chopped peanuts
  • salt


  1. 1. Cook the noodles according to package instructions. Rinse well in cold water and drain well.
  2. 2. In a large bowl, add the noodles, edamame, scallion, spinach and cucumber. Toss the salad together with the dressing until lightly coated.
  3. 3. Top with peanuts and serve.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Sriracha Noodle Salad is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from This is a nice lite lunch or supper or as a side. I make my own noodles and subbed avocado for cucumbers cause I don't like cucumbers. But the dish is quick and tastes great.
Date published: 2017-07-27
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