Sweet and Tangy Sesame Noodle Salad

Summer nights can often be challenging to get food on the table. When it's really hot, I just don't feel like heating up the kitchen. Plus, we are often running around until 7 or 8 at night. The last thing I feel like doing is coming home to cook.

This sweet & tangy sesame noodle salad is the perfect dinner for those crazy summer nights. It's so easy to throw it together early in the morning and let it chill all day. Dinner is ready when you walk in the door.

Start by bringing a pot of water to boil on the stove. Then add two ramen packages to the water, you can discard the seasoning. Let the ramen cook for about 4 minutes.

While the ramen is cooking you can cut up the vegetables. I use 15-20 baby carrots sliced into fourths.

Slice two small cucumbers or one large cucumber lengthwise. Then slice into small pieces.

Chop two green onions into small slices. Add all the veggies into a large bowl and stir.

After four minutes remove the ramen from the boiling water. Drain and wash with cool water. Allow the ramen to cool for about 10 minutes.

While the ramen is cooling, cook 1/2 cup of peanuts and 2 tbsp. of sesame seeds on a pan. Bake at 350 for 5 minutes. Remove from oven and allow to cool.

Mix ramen noodles into the vegetables. Then combine soy sauce, sesame oil, wine, and honey in a small bowl. Pour soy sauce mixture over the ramen noodles.

Stir until the sauce is mixed well. Store covered in fridge until chilled. Sprinkle peanuts and sesame seeds over salad and serve.

I often make it up in the morning and just leave it in the fridge for 8 hours or longer. Add some cold shrimp or chicken and you have an easy, cool meal for summer.

Sweet and Tangy Sesame Noodle Salad

2 packages ramen noodles
2 small cucumbers, cut in half and sliced
15-20 baby carrots, cut into fourths
2 green onions, sliced
1/2 cup peanuts
2 Tablespoons sesame seeds
4 Tablespoons soy sauce
2 Tablespoons honey
2 Tablespoons white wine
2 Tablespoons sesame oil

Bring pot of water to boil and add ramen noodles. Cook for 4 minutes. While the noodles are cooking, prepare the vegetables and place in a large bowl. Drain the noodles and rinse them with cold water. Place peanuts and sesame seeds on a tray and bake for 5 minutes at 350 degrees. In a small bowl mix soy sauce, honey, sesame oil and wine. Add the noodles to the vegetables and combine. Pour the dressing over the noodles and stir until well mixed. Place the covered bowl in fridge until chilled. When ready to serve sprinkle, with peanuts and sesame seeds.