Spicy Peanut Ramen Salad with Pickled Vegetables, Edamame, and Shiitakes

a noodle bowl mixed with vegetables and peanuts.

By: The Culinary Institute of America

15 minutes

Total Servings: 8, Serving Size: 1 portion



Peanut Miso Vinaigrette

¼ cup peanut butter

¼ cup rice vinegar

¼ cup miso, red or yellow

2 ounces agave syrup

½ ounce soy sauce, light

¼ cup peanut oil, aromatic

¼ teaspoon garlic, roughly chopped

1 teaspoon ginger, roughly chopped

1 ounce sesame oil

1 tablespoon or as needed, Sambal oelek

Pickled Shiitake Mushrooms

1 cup Shiitake mushrooms, dried

3 tablespoons brown sugar

¼ cup soy sauce, light

¼ cup cider vinegar

1 each garlic clove, smashed

3 each ginger, peeled, cut in ¼” rounds

Pickled Carrots

¼ cup rice vinegar

1 tablespoon water

1½ teaspoon sugar

½ teaspoon salt

1 cup carrots, julienne


2 pounds ramen noodles, cooked, rinsed, drained

2 cups edamame, shelled, blanched, shocked

1 cup cucumber, julienne, no seeds

½ cup red pickled ginger, shoga, julienne

1 cup pickled carrots (see above)

1 cup pickled Shiitakes (see above)

1 cup peanuts, toasted, chopped, separated

¼ cup cilantro, coarsely chopped

¼ cup green onions, sliced thin

as needed cilantro sprigs, or micro cilantro

as needed green onions, fine julienne


For the Peanut Miso Vinaigrette: Place the peanut butter, vinegar, miso, honey, soy sauce, peanut oil, garlic, ginger and sesame oil in a blender. Blend until smooth. Add in the sambal as needed and blend until smooth. Set aside.

For the Pickled Shiitake Mushrooms: Put dried mushrooms in a medium bowl, and cover with water. Place a plate on top to keep them submerged. Let sit for 1 hour or overnight. Strain mushrooms, and reserve the liquid. Remove the stems, and slice the mushrooms ¼ inch thick.

Combine the mushroom soaking liquid, sugar, soy sauce, vinegar, garlic and ginger in a small pot. Add mushrooms and bring to a low simmer. Cook for 30 minutes or until the mushrooms are tender and full of flavor. Let cool.

For the Pickled Carrots: Combine the vinegar, water, sugar and salt in a small sauce pot. Bring to a simmer. Remove from the heat and pour over the carrots. Let cool.

To Assemble: Place the cooked ramen noodles in a large bowl. Add in ½ cup of vinaigrette, gently toss to coat. Add the edamame, cucumbers, shoga, drained pickled carrots, drained pickled shiitakes, half of the peanuts, cilantro, and green onions. Gently toss. Adjust seasoning with salt, pepper and the pickling liquid from the carrots and shiitakes as needed.

Garnish with a drizzle of vinaigrette, green onions, cilantro, and the remaining peanuts.

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