• Course

    Main Course

  • Prep time

    15 Mins

  • cook time

    5 Mins

  • servings



  •  cup carrots, peeled & shredded
  • 1 cup purple cabbage, shredded
  • 1 bunch (~50g) scallions, sliced
  • ½ cucumber, preferably English, julienned
  • 1 mango, sliced
  • ¼ cup peanuts, chopped
  • 2 cakes Lotus Foods Organic Forbidden Rice® Ramen

Peanut Dressing

  • ½ cup all-natural peanut butter
  • ½ lime, juiced
  • 1 tbsp Thai red curry paste
  •  tbsp grade A maple syrup
  • ¼ tsp ginger powder
  • ¼ tsp garlic powder
  • ¼ cup water


  • 1 red chili pepper, sliced
  • 1 tbsp white sesame seeds

product used in the recipe

  • 1

    Prepare vegetables: shred carrots and cabbage, slice scallions and chili, julienne the cucumber. To slice mango, carefully cut along the pit, then make thin slices down to the skin. From there, slide knife in between skin and mango flesh to remove skin. Separate mango pieces and slice thinner, if you prefer. Place cut mango and vegetables into bowls until ready to use.

  • 2

    Prepare dressing: add all ingredients into a medium bowl and whisk together until smooth. If you prefer a thinner dressing, add 1 or 2 more tablespoons of water.

  • 3

    Bring a pot of water to a boil, cook noodles 4 mins, until soft. Drain and run under cold water for 30 seconds to cool.

  • 4

    Place cooked noodles, prepared vegetables, mango, and ¾ of the peanuts into a large bowl. Drizzle with half the dressing and use tongs to toss and coat. After everything starts to combine, add the rest of the dressing and mix until everything is coated. Note: if you aren't going to eat right away, reserve the other half of the dressing and add it before serving.

  • 5

    Place in a serving dish and top with the remaining peanuts, sesame seeds and more scallions, if desired.

  • 6

    Enjoy immediately or refrigerate until ready to eat.

product used in the recipe

Instruction video