Sriracha Noodle Salad

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

Ingredients

  • 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

Directions

  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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