• Course

    Main Course

  • Prep time

    15 Mins

  • cook time

    4 Mins

  • servings

    4

Ingredients

Pesto

  • 1 cup fresh basil leaves with stems, tightly packed
  • 1 cup fresh cilantrotightly packed
  • 3 tbsp plain roasted peanuts, plus more for garnish
  • 1 garlic clove, roughly chopped
  • 1 tbsp minced ginger
  • 1 tbsp hot sauce, such as sriracha
  • 1 tbsp maple or agave syrup
  •  ½ tbsp soy sauce or tamari
  • 2 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • tbsp fresh lime juice

Salad

  • 5-6 radishes, thinly sliced (~½ cup)
  • 1 cup sugar snap peas or mange tout, trimmed
  • 2 small cucumbers, ribboned with a vegetable peeler (~1 cup)
  • ½ cup fresh cilantro, roughly chopped
  • ¼ cup chopped spring onions, plus more for garnish
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • salt & pepper, to taste

product used in the recipe

Organic Jade Pearl Rice™ Ramen (4 Ramen Cakes)

  • 1

    Cook noodles in salted water until soft (~4 mins). Drain, rinse under cold water, and set aside.

  • 2

    Combine pesto ingredients in a food processor and pulse a couple times until mixture is finely mixed, or to your preferred consistency.

  • 3

    Combine salad ingredients in a bowl.

  • 4

    Place noodles in a large bowl, add pesto and toss to coat, then divide into bowls and top with salad. Sprinkle with roasted peanuts and spring onions.

product used in the recipe

Organic Jade Pearl Rice™ Ramen (4 Ramen Cakes)

Instruction video