This colourful asian noodle salad is filled with goodness and takes ten minutes to make. Perfect on a hot day when you don’t want to be stuck in the kitchen. A fun way to get the fussiest of kids to eat this recipe is to layer the ingredients in a jar to serve. Recipe serves 2.



  • 1 Packet of ramen noodles
  • 1 Red capsicum
  • 1 Carrots
  • 150g edamame beans
  • 1/4 purple cabbage
  • 1 tin corn kernels


  • 1/4 cup smooth peanut butter
  • 2 tablespoons brown sugar
  • 2 garlic cloves
  • 1 1/2 tablespoons rice vinegar
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons lime juice



For the dressing:
  1. Finely chop garlic cloves
  2. Combine the remaining ingredients in a bowl and whisk until smooth.


For the salad:
  1. Bring 2 1/2 cups of water to boil and cook the ramen noodles for two to three minutes.
  2. Cut the carrot, capsicum and purple cabbage into thin slices.
  3. Toss the noodles and remaining ingredients and coat with the dressing. Enjoy!!