Ramen noodles are all the rage now. They are a Chinese-style wheat noodle that has become increasing popular in the United States.

I was not sure if I would like ramen noodles. Well, after experimenting with this recipe, I’ve now jumped on the ramen noodle bandwagon. The possibilities for them are endless.

I decided to try this recipe because it contained some vegetables and herbs I had in my garden, specifically cucumbers and basil.  This recipe seemed perfect.

I could not find raw peanuts, so I bought unsalted peanuts, cooked them according to the recipe and they were delicious.

This recipe was simple and was on the table in no time. The dressing was wonderful. You might want to try adding a little fresh lemon or lime juice. That would really brighten up the flavor as well.

I enjoyed this recipe from http://www.food.com. The recipes says it serves 2 people, however I think it serves 3-4 people all of whom will be very pleased.

1 English cucumber ( I used 2 regular cucumbers, peeled and seeded)
6 ounces green beans
3 ounces scallions ( about 2-3)
2 garlic cloves, chopped
1 ounce fresh basil (about 3-4 large leaves
1 lime
2 tbsp. tamari sauce oil
2 tsp. toasted sesame oil
2 tsp. sugar
2 1/2 ounces dried ramen noodles
1 ounce raw peanuts
2-3 tbsp. safflower or vegetable oil

Halve the cucumber lengthwise (and take out the seeds if you are using a regular cucumber).

Thinly slice into half moons.

Trim green beans and break into 1-inch pieces.

Cut roots off scallions and thinly slice, separating the green tops and scallion whites.

Peel and finely chop garlic.

Cut basil into thin pieces.

Halve the lime lengthwise and squeeze juice into a small bowl.

Add the tamarin sauce, sesame oil, and 2 tsp. of sugar and stir until sugar dissolves. Set aside.

Bring a medium pot of salted water to a boil. Add ramen noodles and green beans and cook until green beans are bright green, about 2-3 minutes. Drain and set aside.

Heat 2-3 tbsp. vegetable oil in a large skillet over medium-high heat.

Add peanuts and cook, stirring constantly, until golden, about 2-4 minutes. Using a slotted spoon, transfer to a bowl and season with salt.

Add garlic and scallion whites to the skillet and cook on medium-high heat for about 1 minute.

Add cucumbers, season with salt, and cook, tossing until beginning to soften, about 2 minutes.

Add the ramen noodles and green beans and toss to combine. 

Whisk the tamari mixture and add it to the skillet, along with the basil.

Cook, tossing frequently until basil starts to wilt and liquid is reduced and coats the noodles, about 2 minutes.

Serve, topped with green scallions and fried peanuts on top.

It’s that simple!