I remember the first time I made this ramen salad, my dad couldn’t stop eating it. The salad had all the ingredients he loved with each bite: pasta, peanut butter, soy sauce and tender snow peas. A quadruple play of some of his favorite foods. But I, as well as the rest of the family, loved it, too. I mean, peanut butter anything is hard to resist. Right?
Since that first time making the salad, I’ve made it several times as a side dish to most any kind protein, from steak and fish to chicken and pork. And it’s a delicious change of pace from traditional side items you may be serving this summer. Leftovers are great with a sandwich on day two.
The original recipe from Kikkoman calls for creamy peanut butter. Crunchy makes it better, adding an extra layer of texture to the dish. It also calls for fresh snow peas, but I’ve found frozen works just as well as not every grocery store has snow peas in their produce departments.
Doubling the sauce recipe ensures there will be enough for the three packages of ramen. You’ll have enough left over for a delicious rice bowl or your chicken satay.
Happy Father’s Day to all you dads out there. I hope you like this as much as my dad did.