This is a beautiful Spring salad to enjoy with family and friends.
- 4 eggs
- 2 pkgs. ramen noodles (100 g pkgs.)
- 125 g green beans, trimmed
- 3 mini cucumbers, sliced diagonally
- 125 g heirloom cherry tomatoes, halved
Boil eggs in water as you would normally, but for 4 minutes. Scoop out and transfer to a bowl of ice water.
Cook noodles in the same pot, following directions, but not using the seasoning packets. Transfer to a colander and rinse well, under cold running water. Drain well.
Again, in the same pot, cook the beans, cooking for about 4 minutes, until tender crisp. Drain and rinse in cold water. Drain well.
- 2 tsp. brown sugar
- 1/4 cup warm water
- 1/4 cup natural peanut butter
- 2 tbsp. lime juice
- 1 tbsp. fish sauce
- 1 tsp. sriracha sauce
Dissolve the sugar in water in a medium bowl. Whisk in the peanut butter, lime juice, fish sauce and sriracha.
Peel eggs. Divide ramen noodles equally on 4 plates. Layer on the tomatoes, cucumbers, beans and eggs. Drizzle the dressing over. Add a warm dinner roll and a lovely chilled glass of bubbly.