Wednesday, July 4, 2012

Ramen Noodle Salads

I have two different versions of this salad. One uses romaine and the other cabbage.
Both are delicious. Here they are.

Romaine Ramen Noodle Salad

1 head romaine lettuce
1 bunch scallions
1 pint cherry tomatoes
1/4 cup vinegar
1/4 cup sugar
1/4 cup soy sauce
1/2 cup Light Vegetable Oil
1 envelope Ramen noodles, broken
1 cup whole almonds
3 tablespoons sesame seeds
Break lettuce, chop scallions & halve Tomatoes. Mix liquids and sugar together in jar, shake. Brown broken noodles, sesame seeds and almonds in olive oil until golden brown (save or throw out bouillion packet that comes with soup pack). Toss all ingredients; may add Shrimp. Broiled Chicken, Tuna or cold Flank Steak to serve as a main dish.

Cabbage Ramen Noodle Salad

1 large head Napa Cabbage (1 ¾ - 2 lbs)
2 packages Ramen Oriental noodles crushed in bag (don’t use seasoning pouch)
1 small package slivered almonds
¼ to ½ tsp sesame seeds (Jacqui didn’t use this)
5 to 6 diced green onions

Chop Napa cabbage fine – add diced green onions
Brown crushed noodles, almonds, and sesame seeds in ½ cup margarine – drain on paper towels
½ cup veg oil
2 Tbs soy sauce
½ cup rice wine vinegar
½ cup sugar

Combine 1, 2 and 3 before serving. Make all 3 parts ahead and store separately. Salad won’t store, noodles become mushy.
Serves up to 10 people.

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