Peanut Miso Ramen Cabbage Cups

Wide white ramen noodles meet fresh mango, crispy tofu, and a bold peanut miso dressing - all tucked into crunchy cabbage cups. Fresh, fast, and impossibly delicious.

Peanut Miso Ramen Cabbage Cups

Wide white ramen noodles meet fresh mango, crispy tofu, and a bold peanut miso dressing - all tucked into crunchy cabbage cups. Fresh, fast, and impossibly delicious.

Course

Main
Prep time

12 mins
cook time

7 mins
servings

4
Author

@anettvelsberg

Ingredients

2 cakes Lotus Foods Organic Wide White Rice Ramen
1 small head green cabbage, leaves separated into cups
2 cups cooked, pulled rotisserie chicken
½ ripe mango, thinly sliced
1 large carrot, shredded
¼ cup fresh cilantro or mint leaves, to serve
lime wedges, to serve

Peanut Miso Dressing

⅓ cup creamy peanut butter
1 tbsp white miso paste
1-2 tbsp tamari or soy sauce, to taste
juice of 1 lime
1 tsp fresh ginger, grated
¼ tsp chili flakes or powder, plus more to taste
2-3 tbsp water, to thin

product used in the recipe

Organic Wide White Rice Ramen (4 Ramen Cakes)

1

Whisk peanut butter, miso, tamari, lime juice, ginger, and chili flakes until smooth. Add water one tablespoon at a time until the dressing is pourable. Taste and adjust - more lime for brightness, more chili flakes for heat.
2

Cook noodles according to directions on package. Drain and rinse under cold water.
3

Peel off 8 whole leaves from the cabbage head.
4

Divide the noodles among the cabbage cups. Top with chicken, mango, shredded carrots, fresh cilantro or mint leaves. Drizzle generously with the peanut miso dressing. Serve with lime wedges and extra dressing on the side.