- 2 (3 ounce) packages ramen noodles (flavor packets saved for another use) broken into pieces
- 1/2 cup rice vinegar
- 1/4 cup reduced-sodium soy sauce
- 1 clove garlic, minced
- 1 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- black pepper to taste
- 1 tablespoon peanut oil
- 3 tablespoons toasted sesame oil
- 2 (10 ounce) packages frozen petite peas, thawed
- 1 jicama, peeled and diced
- 2 (8 ounce) cans water chestnuts, drained and diced
- 3 stalks celery, diced
- 3 green onions, chopped
- 1 cup cashew pieces
- Toast the dry ramen noodles in a skillet over medium heat until golden brown, stirring frequently, about 10 minutes. Spread the noodles into a large mixing bowl to cool; set aside. Make the dressing by whisking the vinegar, soy sauce, garlic, ginger, red pepper flakes, and black pepper together in a small bowl. Whisk in the peanut oil and sesame oil until blended and thick.
- Combine the peas, jiciama, water chestnuts, celery, green onions, and cashews in the bowl containing the toasted noodles. Pour the dressing overtop, and toss to mix immediately prior to serving.